Hard to believe that we close on our new house in just about 2 weeks. It seemed like forever away when we set our closing date, and now it seems I’m scrambling packing boxes, picking out paint colors, and arranging for our new appliances to be delivered. Even though we’re only moving about 10 miles away, I’m using the opportunity to give our pantry and freezer a complete overhaul, and I’m trying to use up whatever I can before we move. One less thing I have to pack, right?
I’ve had a sirloin steak stashed in the back of my freezer for who knows how long, so I pulled it out over the weekend to defrost it. Since it decided to snow here, again, there was no way I would be grilling it. Steak fajitas seemed like an easy, and healthy, option, but between work, meetings and working out, I wouldn’t be able to even start dinner until 8:30 pm. The only solution? Crockpot steak fajitas.
The beef melts like butter in the crockpot, and the seasoning and peppers and onions flavor the beef nicely. If you prefer your peppers more on the crisp side, add them right at the end. Otherwise, they get mushy if they cook all day with the beef. Serve your fajitas along flour tortillas, sour cream, guacamole, cilantro and shredded cheese, and you’ll have a healthy, tasty meal ready to eat within minutes of walking in the door.
Crockpot Steak Fajitas
Yields: 3-4 servings
- 1 lb beef flank or sirloin steak, sliced into very thin
- 1 large medium onion, sliced into thin strips
- 2 tablespoons freshly squeezed lime juice
- 2 cloves of garlic, minced
- 4 teaspoons taco seasoning
- 1/4 cup beef stock
- 2 bell peppers, sliced into strips (use any color you like)
Place the steak and onions in the bottom of your crockpot. Mix the remaining ingredients together, minus the peppers, then pour over the steak and onions. Toss gently to coat. Cook on low for 8-10 hours or until the meat is cooked and tender.
Once the meat is cooked, add the bell peppers and cook for an additional 30 minutes until softened. Alternatively, you can saute the peppers in a frying pan with a little olive oil under tender.
Serve with flour tortillas, sour cream, cilantro and shredded cheese.