1 ½ lbs. Flank steak, (opt. cut into 4-6 pieces, but I left it in one big piece) 1 medium onion, chopped 1 green pepper, sliced (I added red & yellow peppers also) ** 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 T. fresh cilantro, chopped 1 tsp. chili powder 1 tsp. ground cumin 1 tsp. ground coriander ¾ - 1 tsp. salt 1 (10 oz) can diced tomatoes and green chilies, drained Flour tortillas Toppings: shredded cheddar cheese, sour cream, salsa Place steak in a crocopot; top with onion. Then add green pepper, jalapeno, garlic, cilantro, chili powder, cumin, coriander, salt, and diced tomatoes. Cover and cook on HIGH 4-5 hours or on LOW 7 hours. Remove meat, and shred with 2 forks. Serve on tortillas and desired toppings. **I might keep the peppers out until about an hour or so of serving. They were fantastic, BUT were a little TOO well done and almost mushy. This could also be because I cooked it overnight! ;) Extra tidbits: Good heavens this was good! Honestly, you won't go back to your other fajitas. And I really bought the flank steak, expensive, but worth every single penny!