I have really been enjoying cooking lately. I feel like my food has more flavor and nutrients per bite. I've been a little biased towards 100 Days of Real Food recipes, but it's because everything I've made so far has been delicious. You know I love the slow cooker, and this recipe does not fail to disappoint. I have to admit that I'm still transitioning my pantry to real food, so I used traditional flour tortillas. Otherwise, this recipe is fully non-processed. I hope you enjoy!
- 1 ½ lbs flank steak, preferably grass fed
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons soy sauce, preferably the low-sodium variety
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 4 – 5 bell peppers, any color
- 1 onion
Other fajita fixings:
- tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.
INSTRUCTIONS
- 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).
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