Slow Cooker Flank Steak Fajitas

• servings: 6 servings
• active time: 15 minutes
• total time: 5 hours 15 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 196 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 68 mg
• Sodium: 602 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 26 g