Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds skirt steak
  • 2 bell peppers ((I used one red and one yellow))
  • 1/2 large red onion
  • 8 oz sliced baby portobello mushrooms
  • 2 tablespoons olive oil
  • Juice of one lime
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • Flour tortillas
  • Sour cream, cheese for serving ((optional))

Instruction

  • Place skirt steak in bottom of slow cooker
  • Remove ribs and seeds from peppers and slice then add to slow cooker on top of steak
  • Peel onion and slice into petals and add to slow cooker
  • Add pre-sliced mushrooms on top
  • Whisk together all remaining ingredients and pour over meat and veggies
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Remove and slice steak and remove veggies from slow cooker (you won't want all the sauce as they would be soggy)
  • Serve with tortillas, sour cream, cheese or as desired
  • I cooked these on high in my 4-quart slow cooker for 8 hours