Slow-Cooked Steak Fajitas

1 (1 1/2 lb) beef flank steak

1 (14.5 oz) can diced tomatoes 

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon salt

1 medium onion, sliced

1 medium green pepper, julienned

1 medium sweet pepper, julienned

1 teaspoon minced fresh cilantro

12 flour tortillas

sour cream, optional

salsa, optional

1. Thinly slice steak across the grain into strips; place in a 5-qt slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder, and salt. Cover and cooke on low 6 hours. Add onion, peppers, and cilantro. Cover and cook 1 hour longer.

2. Using a slotted spoon, spoon about 1/2 cup meat mixture into tortillas. Add sour cream and salsa if desired.

Makes 12 fajitas. 

Steak with Peppery Onion

“This recipe is very easy to made additional servings. It’s also a great and easy steak dinner. This steak goes great with Parmesan Fettuccine and Sweet-Sour Spinach Salad.”

3 medium onions, sliced

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1 tablespoon butter

4 boneless rib eye steaks

1. In a large skillet over medium heat, cook the onions, garlic, salt and pepper in oil and butter for 15-20 minutes or until the onions are golden brown, stirring frequently.

2. Meanwhile, broil steaks 3-4 inches from the heat on each side or until meat reaches desired doneness. Serve with onion mixture.

Ready in 25 minutes. Serves 4.