Mertzie's Slow Roasted Fajita Steak
- 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.
How to Make Mertzie's Slow Roasted Fajita Steak
- 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.