mertzie's slow roasted fajita steak

How To Make mertzie's slow roasted fajita steak

• 1

  Tenderize & marinate the steak in Bud Light Lime overnight or all day in the fridge. Remove and get to room temp before cooking.
• 2

  I 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.
• 3

  Place 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).
• 4

  Add sliced onions & red peppers to the crock about an hour before removing the beef. (Or sautee them separately. I like the veggies still crisp).
• 5

  Chop 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.
• 6

  As 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.
• 7

  Enjoy! These would be great rolled in fajitas instead of a salad, as well.
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