Serves 6 people
Recipe slightly adjusted from The Ultimate Bulk Buying Cookbook
1 1/2 lbs flank steak (or london broil), trimmed and cut into three pieces (the best price was at Winco for $2.98 per pound; Sam's Club was double the price, and Albertson's best sale price was $3.99/lb!)
1 1/2 T. vegetable oil
1 tsp. chili powder
1 tsp. cumin
1 tsp. ground coriander
1 tsp. dry oregano
1/2 large onion, thinly sliced
2 large bell peppers, thinly sliced
2 cups salsa
salt and pepper
toppings as desired: shredded cheese, sour cream, guacamole, etc.
Add oil to a saute pan over high heat. Combine chili powder, cumin, coriander, and oregano. Rub steak with the mixture. Sear steaks in the hot pan until browned, and then let cool on a plate. Once cooled, transfer steak to gallon-size ziploc bag, and add salsa. Seal and freeze flat. Place sliced onion and peppers in a quart-size ziploc bag and freeze flat. Place tortillas in a gallon-size ziploc bag and freeze flat.
Thaw steak completely. Place in crockpot and cook on LOW for 8 hours, or on HIGH for 4 hours. Shred steak and leave shredded steak in sauce.
Use a small amount of oil or butter to stir-fry the onion and peppers. If desired, mix onion and peppers with shredded steak and sauce. Or, for picky eaters like mine, serve the stir-fried onion and peppers separately for individual assembly.
Wrap steak and peppers/onion in warm tortillas and top with your favorite toppings. We like to serve this with a squeeze of lime juice.