Cooktop Cove: How to make slow cooker steak fajitas (video)
By Kate Elliott
There's something very exciting about fajitas, and it's due to more than just that sizzling hot skillet that comes out from the restaurant kitchen. When that unmistakable aroma first hits your nose, you know you're about to embark on an adventure. And a spicy one, too, that will include notes of chili powder, garlic and onion, cumin, and maybe even a pinch of cayenne. This slow cooker version is no different, except that instead of inhaling those intoxicating smells for just a few minutes, you'll be surrounded by them for hours.
But while the aromas may be complex, the recipe is very simple. You mix a quick seasoning blend and then layer traditional onions and peppers into your slow cooker, with flank steak thrown on top. The splash of water is simply to keep the onions and peppers from drying out, but when the seasoning mixes with it, you'll get quite a nice braise.
Slow Cooker Steak Fajitas
25 minutes
4 hours
4 hours, 25 minutes
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 onion, sliced
1/2 cup water
1 flank steak, about 1 1/2 pounds, sliced
In a bowl, combine the spices from garlic powder to black pepper to make a seasoning blend.
Place the bell peppers and onions into the bottom of a 6-quart slow cooker. Sprinkle half of the seasoning blend on the vegetables and toss. Add water and mix.
Generously sprinkle the remaining half of the seasoning blend onto the flank steak slices and rub into the meat. Place on top of the peppers and onions.
Cover and cook for 4 hours on high.
Pile the mixture into soft tortillas and top with sour cream, salsa, guacamole and shredded cheese, as desired.
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