The Alarming Grocery Bill (Recipe: Flank Steak Slow-cooker Fajitas)
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: