Ingredients

The following ingredients have 6 Servings
  • 1 ½ lbs flank steak (preferably grass fed (we buy ours from Baucom’s Best at the Matthews Farmers’ Market))
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons soy sauce (preferably the low-sodium variety)
  • 1 jalapeño (seeded and chopped)
  • 2 cloves garlic (minced)
  • 4 bell peppers (any color)
  • 1 onion
  • whole-wheat tortillas
  • cheese (grated)
  • avocado (sliced)
  • cilantro
  • lime
  • spinach
  • sour cream
  • hot peppers

Instruction

  • 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). Enjoy!