Slow Cooker Flank Steak Fajitas

From the blog "100 days of real food." I'm surfing the Internet today and wanted to make sure I bookmarked these on my site to return to and make later. Looks delicious and easy.

Yield: 5 – 6 Servings

Ingredients

• 1 ½ lbs flank steak, preferably grass fed (we buy ours from Baucom’s Best at the Matthews Farmers’ Market)
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons soy sauce, preferably the low-sodium variety
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 4 – 5 bell peppers, any color
• 1 onion
• Other fajita fixings: Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.

Directions

1. Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper.
2. Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top.
3. Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well.
4. Turn the slow cooker onto HIGH and cook for 5 – 6 hours or until the steak can easily be shredded with two forks.
5. Drain the meat and peppers well then serve with the recommended fajita “fixings” (listed above). Enjoy!