These bowls are easy to make, filling and so flavorful. The steak is rubbed with fajita seasoning and then cooked in the slow cooker until it’s perfectly tender and juicy. Served on crisp romaine lettuce and topped with bell peppers, fresh avocado and pico de gallo.
Ingredient Notes and Health Benefits:
Flank Steak: A tender cut of meat that is perfect in the slow cooker.
Red Bell Peppers: High in vitamin C, B6 and folate.
Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E. In this recipe, it’s simply removed from the skin and smashed with a fork.
Pico de gallo: Found in the produce section of your grocery store, this is the perfect topping for these bowls, I prefer the hot version for a little extra kick.
How to Make Slow Cooker Steak Fajita Bowls:
Place seasonings in a small bowl and stir to mix. Next, place the steak on a cutting board and pour half of the seasoning on to steak. Using your hands, rub seasoning into the steak. Flip the steak over and do the same thing with the remaining seasoning. Place meat in slow cooker. Chop the onions and jalapenos and add to slow cooker. Pour salsa into slow cooker. Using a large spoon, stir ingredients to mix them together. Cook on low for 4 hours. Add bell peppers to slow cooker for the last 30 minutes. Remove steak and bell peppers from slow cooker. Place steak on a clean cutting board. Using a butchers knife, cut steak into slices. Place chopped romaine lettuce, steak, bell peppers, smashed avocado and Pico de Gallo in bowls and enjoy!
1 lb flank steak
1 onion, chopped
2 jalapeno peppers, sliced
1 jar salsa (16 oz)
2 red bell peppers, sliced
2 green bell peppers, sliced
2 heads romaine lettuce, chopped
2 tbsp chili powder
2 tsp ground cumin
1 tsp sea salt
1 tsp paprika
1/2 tsp cayenne pepper
Pico de gallo
1 lb flank steak