Slow Cooker Flank Steak Fajitas
Flank steak braised low and slow with peppers, onions, and homemade fajita seasoning until fork tender, then shredded back into the juices.
Ingredients
Main Ingredients
- 2 lb flank steak cut in half crosswise
- 2 bell peppers red and green, sliced
- 1 large onion sliced
- 3 garlic cloves minced
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp dried oregano
- 2 tbsp lime juice
- warm tortillas and toppings for serving
Instructions
Cooking
- Mix the chili powder, cumin, smoked paprika, garlic powder, salt, and oregano. Pat the steak dry and rub the seasoning on both sides. Optionally sear 2 minutes per side.
- Place the steak in a 5- or 6-quart slow cooker. Scatter the peppers, onion, and garlic over the top. Pour in the beef broth and Worcestershire sauce.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
- Move the steak to a cutting board and shred with two forks. Remove the vegetables with a slotted spoon.
- Return the beef and vegetables to the slow cooker with a few spoonfuls of the juices. Stir in the lime juice and adjust the salt.
- Serve in warm tortillas with your favorite toppings.
Notes
Nutrition values are an estimate per serving (filling only, without tortillas), based on 6 servings. Skirt steak or boneless chuck roast also works. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.