Why You’ll Love This Flank Steak Fajitas Recipe
You’ll absolutely love this Flank Steak Fajitas recipe for its mouthwatering flavors and simplicity. I can’t get enough of how easily everything comes together.
The slow cooker does all the work, infusing the beef with delicious spices and savory ingredients. When I add those vibrant peppers, it’s like a burst of color and taste. The tender steak practically melts in your mouth, and every bite feels like a fiesta.
Plus, it’s perfect for any gathering—just serve with warm tortillas and your favorite toppings. Trust me, this dish will quickly become a family favorite that you’ll want to make again and again!
Ingredients of Flank Steak Fajitas
Alright, let’s plunge into the delicious world of Flank Steak Fajitas. Trust me, this dish is a total game-changer when it comes to weeknight dinners or even weekend get-togethers.
You’ll be amazed at how a handful of simple ingredients can come together to create a meal that tastes like it took hours in the kitchen—when in reality, it’s a breeze thanks to the slow cooker.
Just picture that tender steak, bursting with flavor, and those colorful peppers that add just the right crunch. Are you ready to gather your ingredients? Let’s do this!
Ingredients for Jalapeno-Infused Steak Fajitas:
- 1 1/2-2 lbs beef flank steak, cut into thin strips
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon minced fresh cilantro or 1 tablespoon 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
- 8-10 flour tortillas (7 to 8 inches)
- Sour cream (for serving)
- Salsa (for serving)
- Shredded cheddar cheese (for serving)
Now, let’s talk a bit about these ingredients and why they’re so important. The flank steak is key here; it’s packed with flavor and becomes incredibly tender when cooked low and slow.
Don’t skip the jalapeno if you like a little kick—it adds a nice depth to the dish without overpowering your taste buds.
And the combination of fresh vegetables like the sweet red and green peppers? It’s like adding a splash of color to a canvas, plus they bring a crunchy texture that perfectly complements the tender meat.
If you want to switch things up, feel free to experiment with different spices or toppings. Cooking should be fun, right? So go ahead, make it your own!
How to Make Flank Steak Fajitas

Alright, let’s dive right into how to whip up these delicious Jalapeno-Infused Flank Steak Fajitas that are sure to impress anyone lucky enough to share your table.
First things first, grab that 1 1/2 to 2 lbs of beef flank steak and slice it into thin strips. It’s important to cut against the grain, so the meat is tender and easy to chew—trust me, no one wants a workout while trying to enjoy their dinner.
Once you’ve got your steak ready, toss it into a slow cooker. This is where the magic really happens, folks.
Now, let’s mix up a flavorful concoction to pour over that beef. In a bowl, combine 1 (10-ounce) can of diced tomatoes and green chilies (don’t drain it, we want all that juicy goodness), 2 minced garlic cloves, and 1 chopped jalapeno pepper. If you’re like me and can’t handle too much heat, you can adjust the jalapeno to your taste.
Toss in 1 tablespoon of minced fresh cilantro or parsley—either works—and season it with 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Give it a good stir to blend those flavors together, then pour this vibrant mixture over the steak in the slow cooker.
Cover it up and let it cook on low for 7 to 8 hours. You might want to take a whiff every once in a while—oh yes, it’s that good.
After your patience pays off and the timer goes off, it’s time to add some color and crunch. Stir in 1 medium sweet red pepper and 1 medium green pepper, both julienned, and let them cook for another hour.
This step not only adds freshness but also makes your kitchen smell like a fiesta. When everything is tender and inviting, you can thicken the juices if you like.
Now, grab those 8 to 10 flour tortillas, and here comes the fun part. Using a slotted spoon, scoop about 1/2 cup of that beef and pepper mixture into the center of each tortilla.
Fold the sides over, and voilà, you’ve got yourself some fajitas. Serve them up with sour cream, salsa, and shredded cheddar cheese, if you want to take it over the top.
I mean, who doesn’t love a little extra cheese? Enjoy every bite of your creation, and don’t forget to pat yourself on the back for this culinary triumph.
Flank Steak Fajitas Substitutions & Variations
Once you’ve mastered the basics of making those flavorful Jalapeno-Infused Flank Steak Fajitas, there’s a world of possibilities to explore with substitutions and variations.
For a different protein, try chicken or shrimp; they soak up the marinade beautifully. If you’re looking for a vegetarian twist, grilled portobello mushrooms or tempeh work wonders.
Feel free to swap out the peppers for zucchini or asparagus, depending on your preference. You can even switch the tortillas to corn for a gluten-free option.
Experiment with spices like smoked paprika or oregano for unique flavor profiles that keep things exciting in your kitchen!
Additional Tips & Notes
To guarantee your Jalapeno-Infused Flank Steak Fajitas turn out perfectly every time, I recommend a few key tips.
First, marinate the flank steak overnight for maximum flavor infusion. When cooking, don’t skip the step of searing the meat before adding it to the slow cooker; it enhances the taste.
Adjust the jalapeno amount based on your spice preference—start small if you’re unsure!
Finally, serve with fresh toppings like avocado or lime wedges to elevate the dish. Enjoy the fajitas with a side of your favorite salsa for extra zest.
Happy cooking!