Cut the steak in half to fit the crockpot then rub the fajita seasoning all over it and put it on the bottom; poured the vinegar on top followed by the can of corn.
Cook on LOW for about 8 hours or until it was tender enough to break apart with a fork. Shred the meat and mixed the juices and corn all together and serve on flour tortillas with cheese and sour cream plus optional topping to your taste.