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Slow Cooker Mexican Flank Steak

For a nearly effortless dinner, prep this meal in the morning and let the slow cooker do the work. For added ease, chop the vegetables the night before and refrigerate in an airtight container or bag. For a delicious combination of savory, sweet, and spicy, consider trying the linked recipe for Mango Pineapple Salsa.

Yield: 8 servings
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Ingredients
 

  • 2 - 2¼ pounds flank or hanger steak
  • 2 small to medium onions, chopped or sliced (I often use 1 red, 1 yellow; 2 of the same is fine)
  • 2 bell peppers, seeded and chopped or sliced (I like red and yellow; again choose what you prefer)
  • 1 jalapeño pepper, seeded and minced (leave some seeds for a little heat; I have substituted ¼ teaspoon red pepper flakes)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Optional for serving: cooked rice, corn or flour tortillas, Mango Pineapple Salsa or regular salsa, chopped avocado, guacamole, crumbled tortilla chips, cilantro, lime wedges, pickled onions

Instructions

  1. Layer half of the onions and peppers in the bottom of your slow cooker.  Top with the flank steak. (For easier shredding later and shorter, less stringy pieces, I like to cut the flank steak into three or four pieces, crosswise, before placing it in the slow cooker.)
  2. In a small bowl, mix together the chili powder, cumin, oregano, and salt. Evenly sprinkle over the flank steak, flipping the meat to get some of the spice mixture on both sides.
  3. Top with the remaining onions, peppers, and the minced jalapeño.
  4. Cook on low for 7 to 8 hours (or on high for 3 to 4 hours) or until the flank steak can be easily shredded with two forks. (Tip for success: Until you know the proper time in your slow cooker, start checking two-thirds of the way into the recommended cooking time. Many models, especially large cookers that are filled less than half to two-thirds of the way, tend to cook much faster.) For ease, remove the steak to a dinner plate to shred.
  5. At this point, you may place the meat back in the slow cooker for up to another hour on low or warm. Or serve immediately, mixed with a little of the juice as desired.
  6. Heat tortillas, if using, or serve over rice. Top as desired and enjoy!

Notes

  • Though no liquid is added to the slow cooker, flavorful juices will develop as the meal cooks. When using the steak mixture in tacos or fajitas, you may wish to first drain the juice to minimize messy dripping. When serving over rice, I like to return the shredded meat to the slow cooker, as the rice will act as a sponge for the savory liquid. When we have leftovers, I mix the remaining rice with the meat and juice. Not only do the flavors meld and improve with time, the rice plumps up as it absorbs the cooking liquid, seemingly stretching the leftovers and creating a mixture that is ideal for tacos or burritos – or simply as is – the next day.
  • Another cut of meat that will work is chuck roast. Note that a chuck roast is a much fattier cut, so it lends well to day-before prep. When the meat mixture cools (there will be a lot of flavorful juices), the fat will rise to the surface and solidify, and you can remove it easily. Leftovers can then be gently reheated in the slow cooker, in a low oven (covered), or in a microwave. 
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