Slow Cooker Mexican Flank Steak combines veggies and lean protein in one, easy-to-assemble meal that can be customized with a variety of toppings. It’s family-friendly and worthy of a spot on the weekly rotation!
I’m a big fan of recipes that incorporate a variety of vegetables with a basic protein in one, easy-to-assemble dinner. And when a meal is versatile and can be customized with a selection of toppings, chances are everyone will be happy!
The following recipe offers a unique method of preparing flank steak—in a slow cooker with not a drop of liquid. As it cooks, the steak produces and steeps in its own natural juices, resulting in incredibly tender beef.
The use of a simple Tex-Mex inspired spice rub elevates this slow-cooked combination and makes tacos or fajitas a fitting serving option. A bed of rice is an equally satisfying choice, and the flavor afforded by a few spice cabinet staples lends itself to traditional taco toppings like avocado or guacamole, salsa, and shredded lettuce.
As a flavorful extra, I occasionally mix up a spicy-sweet salsa to spoon over the savory flank steak. The optional topping began as a spin on a pineapple mint salsa I have long used for grilled lamb chops. I swapped the mint with cilantro and added sweet mango for a light, slightly sweet topping that complements a variety of south-of-the-border recipes.
If making the salsa, any ripe mango may be used. However, Ataulfo or champagne mangos are especially sweet and creamy and are less fibrous than other common varieties. With their high flesh-to-seed ratio, Ataulfos make an ideal choice in any recipe calling for mango–or simply to eat as is.
Interestingly, though they are much smaller than the mangoes we see in stores year round, the fruit yield per mango—about one cup–matches other common varieties. Widely available from March through July, their skin will turn a deep golden color and small wrinkles will appear when fully ripe. Squeeze gently to judge ripeness–they should be a bit softer than you might expect.
Click here for easy cutting instructions or use the photo, below, as a guide.
Tip: Cutting the flank steak, crosswise, into four or five pieces makes shredding easier later–and no long, stringy pieces! ⇩⇩
Prep ahead options: For added ease, chop the vegetables in advance–even the night before–and store them in an airtight container or a bag in the fridge. You can even mix the spice mixture in advance.
The tortilla pictured below is a sprouted corn variety, which has a little more chew than the typical tortilla. Feel free to use your favorite corn or flour tortilla — or pile the tender meat and veggies over rice or another grain of choice.
Mango Pineapple Salsa is optional…but highly recommended!
Yield: 8 servings
Other recipes you might enjoy…
Slow Cooker Cilantro Lime Chicken — 5 basic ingredients with options to customize
3-Ingredient Chuck Roast in Foil — incredibly tender meat that will make your kitchen smell amazing…and so easy