Ingredients
- 1-1/2 lbs flank steak
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 4-5 bell peppers, any color
- 1 onion
- Other fajita fixings: tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
Directions
- Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
- Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
- Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
- Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
- Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above).
