Double the recipe for a big group!

Salsa Steak Fajitas
6 servings

1/2 cup salsa of your choice (fire-roasted salsa works best)
1 tsp or more cumin (ground)
1 tbsp or to taste chili powder
1 clove garlic, minced
1 tablespoon fresh lime juice
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 pounds flank steak, trimmed of excess fat
1 red bell pepper, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
1 green bell pepper, cut into 1/4-inch strips
1 large onion, thinly sliced
2 teaspoons minced fresh cilantro for garnish

In a small mixing bowl, combine salsa, cumin, chili powder, garlic, lime juice, salt and pepper. Place flank steak in a 4-quart slow cooker and pour sauce over steak, making sure to coat steak well. Add bell peppers and onion.

Cover and cook on low heat setting 6 to 8 hours (or on high heat setting 3 to 4 hours).

Remove steak and vegetables from juice and let steak stand 10 minutes before slicing. Slice steak thinly across grain of meat. Serve with peppers and onion.

Garnish with fresh cilantro. Serve with store-bought tortillas, rice and beans.