How to Make Flank Steak in a Crock-Pot

A Fajita Fiesta, Cooked Without a Mess

As a lean cut of meat, flank steak is best when it's cooked fast over high heat. That doesn't mean you can't cook flank steak with your favorite cooking tool and working mom time-saver, the Crock-Pot. With the right recipe and settings, you can make a delicious flank steak without the mess. This Mexican-inspired flank steak recipe makes a good filling for tacos or fajitas.

Flank steak is a tougher cut of meat because of its location on the cow. It comes from the hard-working, heavily muscled abdominal area. As a leaner cut of beef, flank steak has a very meaty flavor that works best cut thinly against the grain. Marinades not only add flavor to this steak, but are often used to help make this tough cut of meat a little more tender.

Total Time: 6 to 7 hours | Prep Time: 10 minutes | Serves: 8

Ingredients:

• 2 pounds flank steak
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
  
• 2 tablespoons lime juice
• 1 cup beef broth

Directions:

1. Coat a 6- to 8-quart Crock-Pot with oil.
2. Place your steak in the Crock-Pot and top with all ingredients.
3. Cover and cook on low for 6 hours.
4. Once done cooking, shred meat with a fork.

Serve your flank steak in a soft tortilla with shredded cheese, pico de gallo and lettuce.

References

• Adapted from a Recipe at Betty Crocker
• The Recipe Critic: Slow Cooker Mongolian Beef
• The Food Network: 14 Tips for Slow-Cooker Meals

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