Slow Cooked Mexican Style Shredded Flank Steak
Transform your dinner table with this Slow Cooked Mexican Style Shredded Flank Steak, a vibrant and flavor-packed dish that's perfect for tacos, burritos, or rice bowls. This recipe combines tender, fall-apart flank steak with a medley of bold spices like chipotle chili powder, smoked paprika, and ground cumin, slow-cooked to perfection in a rich tomato and beef broth base. Aromatic sautéed onions and garlic enhance the depth of flavor, while a finishing touch of fresh lime juice and cilantro adds a zesty, herbaceous brightness. With just 15 minutes of prep and 8 hours of effortless slow cooking, this versatile dish is a must-try for meal prep, family dinners, or casual gatherings. Bursting with authentic Mexican-inspired flavors, it’s as comforting as it is delicious!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 4 minced garlic cloves
- 14 ounces canned diced tomatoes with green chilies
- 1 cup beef broth
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons, chopped fresh cilantro
Instructions
Season the flank steak on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Transfer to a slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
To the slow cooker, add the canned diced tomatoes with green chilies (including liquid), beef broth, chipotle chili powder, cumin, smoked paprika, oregano, coriander, the remaining salt, and black pepper. Stir to combine.
Cover the slow cooker with a lid and cook on low for 8 hours, or until the flank steak is tender and easily pulls apart with a fork.
Once cooked, remove the steak from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
Stir in the lime juice and chopped cilantro. Let the beef sit in the juices for 10 minutes on the warm setting to absorb more flavor.
Serve the shredded beef hot in tacos, burritos, rice bowls, or alongside your favorite side dishes. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 637 mg | 14% | |
*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.
