This is another great recipe adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann.
We love having Mexican on the menu any night of the week. I was excited when I saw this "set it and forget it" fajita recipe perfect for weeknight cooking. It calls for flank steak which is a lean, flavorful cut of meat. The slow cooking method really tenderizes the meat making it perfect to serve on a flour tortilla topped with onions and peppers!
3/4 cup salsa
1 T olive oil
1 T tomato paste
1 clove garlic, minced or crushed
3 T lime juice
1 t ground black pepper
1/2 t salt
One 1 1/2 lb flank steak, trimmed of excess fat
1 red onion, sliced
1 green bell pepper, sliced
2 red bell peppers, sliced
flour tortillas (about 12)
1. Mix salsa, oil, tomato paste, garlic, lime juice, ground black pepper and salt in the slow cooker.
2. Add in flank steak, flipping it over once or twice to coat it in the mixture.
3. Lay the peppers and onions on top and cook on low 6-8 hours.
4. Remove vegetables and place on a serving platter with meat. Cover with foil for 10 minutes before slicing. Cut meat across grain into 1/2 inch slices. Serve with sides of shredded cheese, salsa, sour cream, guacamole or any toppings you choose.