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Slow Cooker Flank Steak Tacos
Stroller Envy

Slow Cooker Flank Steak Tacos

Slow-cooked flank steak shredded into tacos with fresh toppings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb flank steak fully thawed, cut into 3 pieces
  • 1 onion sliced
  • 3 garlic cloves minced
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 12 small corn tortillas
  • 1 avocado diced
  • 1 cup diced tomatoes
  • 1/4 cup chopped cilantro

Method
 

  1. Put onion in a 5-quart slow cooker. Stir broth, tomato paste, garlic, chili powder, cumin and salt together and pour over onion. Add flank steak and turn to coat.
  2. Cover and cook on low for 7–8 hours, until beef is easily shredded with forks. Transfer beef to a board, cut across the grain into shorter sections and shred.
  3. Return beef to enough cooking juices to moisten and stir in lime juice. Warm tortillas according to package directions and serve with beef, avocado, tomatoes and cilantro; allow 2 tacos per portion.

Notes

Equipment: 5-quart slow cooker, instant-read thermometer.
Serving size: one of 6 equal portions.
For a taco bar, keep the cooked beef at 140°F or above using a suitable hot-holding setting; do not leave it at room temperature for more than 2 hours.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.