As we all get busy with school and work schedules, having a handful of go-to crockpot dinners is a MUST!! This Slow Cooker Steak Fajitas recipe is one of our 4 Weeks of Real Food program user favorites.
Featuring slow cooked flank steak, these zesty southwestern fajitas are one of our top recipes.
I’m astounded every time I make this steak fajita recipe that the slow cooker can produce this beautiful, tender food. We love to serve it with sliced avocado, fresh cilantro and over Mexican Cauliflower Rice (recipe also below).
- 2 lbs. flank steak (or flap meat)
- 1 white onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 jalapeño, finely chopped
- 4 garlic cloves, crushed
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 2 tsp. sea salt
- 1 tbsp. lemon juice
- 2 avocados
- Cut meat across the grain into 1/2 in. diagonal strips. *When you buy your meat have the butcher slice your meat for you.
- Place meat in slow cooker and top with onion, and pepper.
- In a small bowl combine garlic, jalapeño, chili powder, cumin, salt, and lemon juice.
- Pour mixture over meat, onions and peppers.
- Cover and cook on low for 6 -7 hours.
- Plate Mexican Cauliflower Rice and top with steak, peppers, and avocado.
Try this recipe with flap meat or skirt steak as alternatives to flank.
- 1 large head cauliflower, grated
- 2 garlic cloves, minced
- 2 tbsp. coconut oil
- 1/2 white onion, finely chopped
- 8 – 10 oz. jar salsa (such as 505 or Muir Glen brand)
- 1 cup chicken broth
- Over medium heat add coconut oil to pan.
- Once warm add garlic and onion. Sauté until onion is soft.
- Add cauliflower and mix well with onions and garlic.
- Once cauliflower is mixed and warm, add salsa and chicken broth.
- Cook until cauliflower is soft.
- Add salt to taste.