Slow Cooker Flank Steak Fajitas from 100 Days of Real Food

I am so excited to tell you about my new favorite cookbook!


Our dear friend, Lisa, just released her new cookbook!  She also has a blog where she shares a food journey with her family to eat only real food (nothing processed) for 100 days!

You can learn more about their story in this video:

In her cookbook, Lisa gives you all the tools and information you need to start living a healthier lifestyle!  It is so informative and breaks it down so it is so simple for you.  I love that her recipes are simple, healthy, delicious and can be made on a budget!

After having my baby three months ago, I am ready to get back in shape and lose my baby weight.  Lisa’s book has helped me eat healthier and improve my nutrition.  Every single recipe I have made from this book has been fantastic!

One of my favorite recipes from the cookbook is the Slow Cooker Flank Steak Fajitas.  They are one of the easiest meals I have ever made and are so amazingly flavorful and delicious!


Serves: 6

Slow Cooker Flank Steak Fajitas from 100 Days of Real Food

These Slow Cooker Flank Steak Fajitas are one of the easiest, most delicious meals I have ever made!

10 minPrep Time

9 hrCook Time

9 hr, 10 Total Time

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  • 1 1/2 pounds flank steak
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons low sodium soy sauce
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 4 ? 5 bell peppers, any color
  • 1 onion
  • Other toppings:
  • Whole-wheat tortillas, grated cheese, fresh sliced avocado, cilantro, lime slices, fresh spinach leaves, sour cream, hot peppers, etc.


  1. In a small bowl, combine the chili powder, cumin, coriander, salt and pepper.
  2. Rub the spice mixture over all sides of the flank steak, place it in the bottom of the slow cooker, and add the soy sauce.
  3. Top the flank steak with the jalapeno, garlic, bell peppers, and onion. There's no need to add any water or other liquid.
  4. Cook on high for 5 to 6 hours or on low for 9 hours, or until the steak can easily be shredded with two forks.
  5. Thoroughly drain the meat and peppers, shred the meat and serve with the fajita fixings of your choice.

Be sure to check out Lisa’s cookbook, 100 Days of Real Food, HERE!

You can also follow 100 Days of Real Food on YouTube, Twitter, Facebook and Pinterest!

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4 Responses to “Slow Cooker Flank Steak Fajitas from 100 Days of Real Food”

  1. Michelle
    For the green bell peppers and onions, I don't see any directions on how they are to be prepared. I know the bell peppers need to be seeded. But before I put them in the slow cooker, what is recommended please? Sliced? And are the onions to be in wedges, or sliced? Thanks.

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