Slow Cooker Flank Steak
This slow cooked flank steak with tomatoes and spices is perfect by itself or in bowls or tacos for a great weeknight dinner that also freezes well.
Servings: 6 people
Ingredients
- 2 pounds flank steak
- 14 oz can crushed tomatoes
- 7 garlic cloves chopped
- 1 shallot chopped
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt I used diamond, less for another brand
Instructions
- Combine all the ingredients for the flank steak in a slow cooker and cook on low heat for about 6-8 hours or until the beef shreds easily with a fork. Taste and adjust any seasonings.
- For easier shredding, pull the whole flank steak out of the slow cooker and use a chefs knife to chop against the grain of the meat into smaller pieces. Serve by itself or in bowls.
Notes
- For Cuban beef-inspired flank steak bowls - add 1 1/2 cups cooked corn, 1 14oz can black beans, washed and drained, 2 cups cooked white rice, 1 cup chopped mango, and fresh cilantro for garnish.
- Flank steak can be substituted with skirt steak or hanger steak.
Nutrition
Serving: 6ounces | Calories: 241kcal | Carbohydrates: 7g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 558mg | Potassium: 765mg | Fiber: 2g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg
