I'll start this by saying fajitas are a staple in this house. We generally have it once a week!! Mostly because they're just delicious. But partly because it's very easy to do keto or non-keto. Normally, I would do it the old school way. Starting by searing the meat, sauté onions, peppers, and seasoning on a cast iron griddle plate. The only problem is that it's time consuming, and you don't always have time to wait around for things to cook. This led to my crockpot trial. I was so afraid that the meat would be ultra chewy. Or hey just down right gross LOL. To my surprise, it was pleasantly tender. Everyone ate more than what they normally would. So I'd say it was a big hit. The biggest bonus of this is, you can prep the night before or even a couple nights before. Then in the morning you're ready to cook it, throw it all together. Then, walk away!! :)
Servings: 6 servings
Prep Time: 35 minutes
Cook Time: 2-3 hours (HIGH) | 4-5 hours (LOW)
Total Time: 2 hours 35 minutes - 3 hours 35 minutes (HIGH) | 4 hours 35 minutes - 5 hours 35 minutes (LOW)
2 pounds skirt steak
2 ounces fajita seasoning
1 1/2 cups (sliced) onion
2 cups (sliced) bell peppers [I like to use all the colors, so it's pretty]
1/2 cup (diced) tomato [use when serving; optional]
1/4 cup (chopped) green onion [use when serving; optional]
1/2 cup sour cream [use when serving; optional]
1/2 cup salsa [use when serving; optional]
1 cup shredded Mexican cheese blend [use when serving; optional]
1/2 cup (sliced) avocado [use when serving; optional]
1 cup lettuce [use when serving; optional]
1. OK here we go!! I started off by taking my flank and trimming off the fat. You don't have to go crazy; leaving some of the fat is okay. Now I salt and pepper both sides. I then begin to slice it up. I prefer thin slices like the picture. You can go a little thicker, but I wouldn't go too thick as skirt steak can get chewy.
2. Then , I move on to cutting my peppers and onions. So basically, you can go a couple ways with this. If you're prepping, you would want to do both this step and the previous step as usual. Then, stick them back in the fridge in a zip lock until you're ready. I would keep your meat separate from your produce.
3. Now moving on, I like to put a tiny bit of olive oil in the bottom of the crockpot, just to rub the bottom and sides. Though this isn't needed.
4. Put your meat, onions, and peppers in the crock. Sprinkle 1/2 of your seasoning on top. Stir it around, so the seasoning hits everything in the pot. After you have mixed it up, go ahead and add the rest of the seasoning. Just let the rest of the seasoning sit on top. Close your crockpot and set your time.
5. Before serving the fajitas, you would get everything else you'd want to add to your fajitas ready. In my case, I cut up some tomatoes, green onion, avocado, and lettuce. And, I had grabbed sour cream, salsa, and shredded cheese for some other toppings. For non-keto people, get your shells heated up now.
6. Now, you're ready to open up the crockpot. Give it a good stir. You're ready to serve!!
Enjoy! Don't forget to leave us a comment if you like this dish, and be sure to click the heart! Also, leave a comment if you changed anything about this recipe and how that worked out for you! Thank you!!!