Pulled Flank Steak Salsa Style
Indulge in the bold, zesty flavors of Pulled Flank Steak Salsa Style—a slow-cooked masterpiece that transforms tender flank steak into juicy shreds of perfection. This recipe features a rich blend of spices like cumin, smoked paprika, and chili powder, complemented by the tangy freshness of salsa and a splash of lime juice. Searing the steak builds a golden crust, while hours of simmering in a savory salsa and beef stock mixture infuse every bite with mouthwatering flavor. Perfectly easy to customize, this dish is a versatile crowd-pleaser—serve it with warm tortillas, over fluffy rice, or alongside a refreshing salad. With minimal prep time and a heavenly aroma that fills your home as it cooks, this comforting recipe is an ideal choice for weekend meals, meal prep, or your next family gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups salsa (store-bought or homemade)
- 1 cup beef stock
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro
Instructions
Prepare the flank steak by patting it dry with paper towels and trimming any excess fat.
Season both sides of the steak with ground cumin, smoked paprika, chili powder, salt, and black pepper. Set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the flank steak on each side for 2–3 minutes until a golden brown crust forms. Remove the steak and set aside.
Lower the heat to medium. Finely chop the yellow onion and mince the garlic. Add to the same pot and sauté for 3–4 minutes until softened and fragrant.
Pour in the beef stock to deglaze the pot, scraping up any browned bits on the bottom.
Stir in the salsa and lime juice, then return the flank steak to the pot. The liquid should just cover the meat; add more beef stock if necessary.
Bring the mixture to a gentle simmer, then cover with a tight-fitting lid and reduce the heat to low.
Cook for 3–3.5 hours, flipping the steak halfway through, until the meat is fork-tender and easily shreddable.
Remove the steak from the pot and shred it using two forks. Return the shredded meat to the pot and stir to coat with the sauce.
Cook for an additional 10 minutes uncovered to allow the flavors to meld.
Garnish with freshly chopped cilantro and serve hot with tortillas, rice, or your favorite sides.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 9312 mg | 405% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.4 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 269 mg | 21% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
