Mertzie's Slow Roasted Fajita Steak
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- 3-4 lb
- steak (i used london broil round)
- 1 bottle
- bud light lime
- 1 can(s)
- 14 oz. rotel diced tomatoes w/ lime & cilantro
- cumin; chili powder; cayenne pepper; chipotle pepper powder, ancho chili powder
- hot sauce
- 1-2 large
- red peppers
- lettuce, cukes, fresh parsley or cilantro
- cumin vinaigrette (recipe follows)
- rice, black beans, corn, chick peas, shredded cheese, tomatoes, etc.
1Tenderize & marinate the steak in Bud Light Lime overnight or all day in the fridge. Remove and get to room temp before cooking.
2I rubbed worcestershire sauce on one side of the steak generously. Then, I rubbed all the steak generously with cumin, Ancho chili powder, chili powder, and not as much cayenne pepper.
3Place in crockpot and add the Rotel tomatoes. I added about 1 cup of tomato puree, also. Add a splash of the hot sauce. Cook until beef is tender. (I like it falling apart).
4Add sliced onions & red peppers to the crock about an hour before removing the beef. (Or sautee them separately. I like the veggies still crisp).
5Chop the lettuce, cuke & cilantro or parsley. Toss with cumin vinaigrette: 2 TBS of canola or olive oil; 1 TBS red wine vinegar; about 1 tsp cumin; a little cilantro; a splash of honey. Mix well. Pour over lettuce combo and toss to evenly distribute.
6As you can see from the pic, I served the meat, onions & peppers & juices, and then let everyone put their own toppings on, and had tortillas on the side. I also mixed some ranch with Mexican seasonings and served alongside w/ homemade guacamole, salsa, & sour cream.
7Enjoy! These would be great rolled in fajitas instead of a salad, as well.