1/2 cup jarred fire-roasted salsa
1 garlic clove, minced
1 tbsp fresh lime juice
1 tsp fresh ground black pepper
1/2 tsp salt
1 1/2 lbs beef flank steak, trimmed of excess fat
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, thinly sliced
2 tsp fresh cilantro, minced
flour tortillas for serving
In a small bowl combine the salsa, garlic, juice, pepper and salt.
Place the steak into a crock pot or slow cooker and pour the sauce mixture over the steak coating it well. Add the three bell peppers and onion, place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the steak, peppers, and onion and let stand for 10 minutes before slicing the steak. Slice the steak in thin slices across the grain. Serve with the peppers and onion with flour tortillas.