Let the slow cooker do the work to tenderize sirloin or flank steak for family friendly fajitas.Makes 6 to 8 servings
- 1 1/2 pounds steak boneless sirloin or flank, cut into 2-3 inch strips
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons oregano leaves
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- peppers and onions as toppings
Place meat in the bottom of a slow cooker. Combine the rest of the ingredients in large measuring cup or other container with a spout. Pour over the meat and cook on low for three to six hours.
Serve on fajita shells with sautéed peppers and onions.