On the menu for this week is a wonderful recipe for steak fajitas. The beef and vegetable filling is cooked in a Crockpot, with a total cook time of four hours. This meal is easy to prepare, and the finished product is simply delicious. If you're familiar with this site, then you know that my husband and I enjoy Mexican food immensely. We're happy to add this one to our growing collection of five-star Mexican fare.
Mexican-style or Spanish rice and refried beans garnished with green onions are nice accompaniments to the fajitas.
I hope your family enjoys this one as much as we did!
Have a good week and good eating!
Allison
Steak Fajitas
Makes 6-8 servings
Ingredients:
1-1/4 lbs. Boneless sirloin steak, cut into thin strips
1 Tbsp. Canola oil
1 Tbsp. lemon juice
1 Tbsp. lime juice
1 garlic clove, minced
1-1/2 tsp. ground cumin
1 tsp. Nature's Seasoning
½ tsp. chili powder
½ tsp. crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6-8 flour tortillas (7-inch)
Shredded cheddar cheese, sour cream, salsa, shredded lettuce, diced tomatoes and sliced jalapenos, optional
Preparation:
In a skillet over medium-high heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, lime juice, garlic, cumin, Nature's Seasoning, chili powder and red pepper flakes; mix well. Cover and cook on high for 3 hours or until meat is tender. Add green pepper and onion. Cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions. Spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce, tomatoes and jalapenos, if desired. Fold in sides of tortillas and serve immediately.
