May Fiesta: Just 5 ingredients. I make it when craving something zesty but absolutely refuse to stand over a hot stove all evening

Slice the flank steak thinly against the grain into strips about 1/4 inch thick. This helps the meat stay tender after slow cooking.
Place the sliced bell peppers and onion in the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer. These will cook down into soft, caramelized strips that mingle with the steak.
Sliced peppers and onions layered in a slow cooker
Sliced peppers and onions layered in a slow cooker
In a medium bowl, whisk together the fajita or taco seasoning mix and the lime juice to create a loose, tangy paste. If it seems very thick, add 1 to 2 tablespoons of water to help it coat the meat.
Add the sliced flank steak to the bowl with the seasoning-lime mixture and toss well until every strip is evenly coated.

Spread the seasoned steak strips over the bed of peppers and onions in the slow cooker, arranging them in as even a layer as possible so they cook consistently.
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the steak is very tender and the peppers and onions are soft and lightly caramelized around the edges. Avoid lifting the lid frequently, as that extends cooking time.
Once cooked, taste the juices and adjust seasoning if needed by sprinkling in a bit more fajita or taco seasoning or an extra splash of lime juice for brightness. Stir gently to combine the steak with the peppers and onions so everything is well mingled and glossy.

Serve the steak and vegetable mixture with warm tortillas and your favorite simple toppings, or spoon it over rice or salad greens if you prefer a lighter, stove-free dinner.
Variations & Tips