The Alarming Grocery Bill (Recipe: Flank Steak Slow-cooker Fajitas)
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As groceries continue to consume larger portions of the household budget, I find myself asking the same question each time I go food shopping, “How much higher can groceries get?” I ask myself that question and, of course, I don’t have an answer. That doesn’t stop me from asking myself the same question each time I go. I suppose that makes me somewhat of a slow learner.
I want food that’s lip-smacking good, nutritious, offers a variety of tastes and costs something less than and arm and TWO legs. I find myself gravitating to the tougher cuts of meat to save pennies knowing that they require a longer cook time. I see that as bonus. You get to enjoy a wonderful aroma for a long time. Quick cook foods cast wonderful smells about my kitchen, too, but they don’t last all day.
On this particular shopping expedition, flank steaks were on sale and they happen to rank high in my opinion poll. I grill them to medium rare for steak sandwiches but they require an overnight acidic marinade in order to be tender. They’re great for slow-cooking in the oven basted with a BBQ-y type sauce. Tex-Mexing them up makes a great fajita filling. I’m right proud of this recipe. It does my heart, and confidence good, when I get it right the first time. Flank steak fajitas are easy to assemble, cook on auto-pilot in the slow-cooker, taste fantastic and are cheap economical. Win. Win. Win. Win. And the leftovers are good, too. Another win. That’s four wins on one dish. My next dish is sure to fail. Karma’s like that.
Y’all come see us!
Flank Steak Slow-cooker Fajitas
yield: 6 to 8 servings
Season the steak, throw it in the slow-cooker, slam down some chopped veggies, add soy sauce, lime juice, garlic powder and let her go! It couldn’t be simpler. Or tastier.
1 flank steak (approx. 1 to 2 pounds)
2 tablespoons homemade taco seasoning (you may substitute any type of Tex-Mex seasoning mix)
juice of two limes
2 tablespoons soy sauce
1/2 teaspoon garlic powder
2 large sweet onions, sliced
2 large bell peppers, sliced (use your favorite color. I used red and yellow)
Coat the flank steak with the seasoning mix. Place in the bottom of the slow-cooker. Add sliced onions and peppers on top of the seasoned steak. Add lime juice, soy sauce and garlic powder. Cover and cook on high for 5 to 6 hours or until the flank steak is easily shred with two forks. Remove the steak. Shred completely and place back in the slow-cooker. Mix well with the veggies. Drain and serve on soft corn or flour tortillas. Consider toppings such as sour cream, shredded cheese, jalapeño peppers and salsa.
You might also enjoy:
Orange and Rosemary Braised Pork Shanks
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Hey Jackie
I know it’s been forever since I’ve stopped by for a visit here in blogland, but I’m here now and I’m going thru all your posts and checking out your recipes. I have had to tighten our food budget recently so I am thinking I will give your recipe a go and I’ll put it on the menu for next week. I have never tried cooking a flank steak before..because all I ever heard was they’re so tough,but I’ll give it a try.
I’ll try to stop in more often.
Ginger
Hi Ginger! I’ve been missing you like crazy. I’m so glad that you stopped by. I hope you and your sweet little family are doing well. Is canning season coming to a halt for you?
The family is doing great, we just got the girls started back to school this week ,so time to start a new routine at our house. I have been crazy busy with canning, it is slowly coming to an end. I do hope I can get my hands on some apples to can ,and I’ll be canning beans(cowpeas) here soon. I’ve gotten my fall/winter garden planted and the plants are already up out of the ground ,so we’re off to a good start there. I promise to stop by more often,summers just get so dang busy for me. I try to play too many roles..mom,wife,housekeeper,taxi driver,accountant,personal shopper,chef then I throw full time farmer into the mix and things just kinda get outta whack for a while
but gladly I’ve gotten things under control and things are getting back to normal.
chat with you soon
Ginger
I have pinned this and am absolutely going to make these soon!
Thanks, Justine!
I know exactly what you mean. Electricity in Australia has gone up nearly 50% in the past month or two. Food will follow close behind – they’ll have to. I’ve got beef cheeks in the slow cooker bubbling away. Only $4.50 for the two of us. Who knew? Osso Bucco last night and that’s cheap too. Veggie night tomorrow and then a big steak on Friday. Life’s good.
I should have planned for your fajitas because I just love them!
HI Maureen! The whole world is getting hit with high food prices. They’ve got to stop climbing at some point.
Jackie – these sound really yummy – I need to pull out my crock pot – I need to use it more often too, I think you could make an old rubber tire tender in a crockpot!! LOL Thanks, will try this, think I have some flank steak in my freezer!
Ann,
It is amazing how tender things can get with long and slow cooking. I go through spells using my slow-cooker. I should use it all the time!
Jackie, Oh, how I empathize with the grocery store shopping. I am sometimes shocked at how high they have risen. I SOOOO enjoy your blog. I love slow cooker recipes (my left side is lazy), so will probably make this soon. Keep up the good work,
Thanks so much, Ceil! I hope you give this recipe and try!
i LOVE fajitas, and surprisingly, so does my grandma! however, no matter how many times we correct her, she continues to call them fa-ji-tas with a hard j.
Grace,
That reminds me of my Granny who always called tortilla shells “tor-till-ers. I love the ways she corrupted words and found it endearing.
They say it’s going to go up this winter, because of the corn crop. This dinner looks delish, and I love using my slow cooker. PINNED!
Thanks so much, Aimee!