Slow Cooker Flank Steak Fajitas
These Slow Cooker Flank Steak Fajitas are one of the easiest, most delicious meals I have ever made
These Slow Cooker Flank Steak Fajitas are one of the easiest, most delicious meals I have ever made
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 onion
- 1 teaspoon coriander
- 1 1/2 teaspoons chili powder
- 1 1/2 pounds flank steak
- 2 tablespoons low sodium soy sauce
- 1 jalapeno pepper seeded and chopped
- 4 – 5 bell peppers any color
- other toppings:
- whole-wheat tortillas grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
- Carbohydrate 2.84483388941625 g
- Cholesterol 39.689332375 mg
- Fat 8.26092351003724 g
- Fiber 0.529813898771583 g
- Protein 24.9565843961617 g
- Saturated Fat 3.39930813909549 g
- Serving Size 1 1 Serving (139g)
- Sodium 326.728914923323 mg
- Sugar 2.31501999064467 g
- Trans Fat 1.14986462445543 g
- Calories 190 calories
Step-by-step
- In a small bowl, combine the chili powder, cumin, coriander, salt and pepper.
- Rub the spice mixture over all sides of the flank steak, place it in the bottom of the slow cooker, and add the soy sauce.
- Top the flank steak with the jalapeno, garlic, bell peppers, and onion. There's no need to add any water or other liquid.
- Cook on high for 5 to 6 hours or on low for 9 hours, or until the steak can easily be shredded with two forks.
- Thoroughly drain the meat and peppers, shred the meat and serve with the fajita fixings of your choice.
Low-sodium soy sauce performs the heaviest chemical lifting in this dish by introducing free glutamates that amplify beef flavor without excessive salinity. Flank steak contains long, dense muscle fibers that resist breakdown unless subjected to prolonged, moist heat. Layering sliced bell peppers and onions directly on top of the meat creates a natural moisture barrier, allowing their internal water content to release downward and steam the lean beef as it cooks on low for 9 hours. Scaling this recipe requires mindful equipment management: doubling the 1 1/2 pounds of beef necessitates moving from a standard 6-quart slow cooker to an 8-quart model to maintain proper heat distribution, and cooking times should increase by roughly 20 percent if the vessel is packed to capacity. Liquid accumulation remains a common pitfall during extended braising, so draining the resulting juices thoroughly before shredding ensures the tortillas avoid sogginess. Leftovers store safely in an airtight container in the refrigerator for up to 4 days.
