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Flank Steak Fajitas

Total Time

Prep: 10 min. Cook: 8 hours

Makes

8 servings

Our family loves Mexican food, and this flank steak fajita recipe is one of our favorites. The slow cooker tenderizes the flank steak, which has just the right amount of spice. —Twila Burkholder from Middleburg, Pennsylvania
Flank Steak Fajitas Recipe photo by Taste of Home

Ingredients

  • 1 beef flank steak (2 pounds), cut into thin strips
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro or parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 8 flour tortillas (8 inches)
  • Optional: Sour cream, salsa and shredded cheddar cheese

Directions

  1. Place beef in a 3-qt. slow cooker. In a small bowl, combine tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low 7-8 hours.
  2. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender.
  3. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. If desired, serve with sour cream, salsa and cheese.

Flank Steak Fajita Tips

How do you cut flank steak for fajitas?

Let flank steak set for about 10 minutes before cutting it. This will seal in the juices and make cutting easier. Next, and most important, always cut flank steak against the grain. It’s easier than you might think. Check out this no-nonsense guide to cutting steak the right way.

What cut of steak is best for fajitas?

Flank and skirt steaks are great for fajitas. Don’t believe us? Give these skirt steak fajitas a try. Some cooks use thinly sliced rump roast for fajitas as well.

What can you serve with this flank steak fajita recipe?

It’s a snap to round out fajita dinners. Serve these fajitas with Speedy Spanish Rice, Fiesta Corn or Easy Corn Bread.Learn how to make fajitas in cast iron!

Mark Hagen, Taste of Home Executive Editor
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 fajita: 342 calories, 12g fat (4g saturated fat), 54mg cholesterol, 528mg sodium, 31g carbohydrate (1g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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