Slow Cooked Mexican Style Shredded Flank Steak
Created by Tink on September 13, 2011
- Servings: 5
- Prep Time: 10m
- Cook Time: 9h
- Recipe #152
Ingredients
- 1 1/2 pounds flank steak, removed as much fat as possible
- 1 green bell pepper, de-seeded, and cut into long strips
- 1 tablespoon of cooking oil
- 1 onion, coarsely chopped
- 1 teaspoon seasoning salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 1/2 - 2 cups water (or stock), just enough to cover the meat
How to Make
-
Step 1: Place the flank steak in a slow cooker, chop the onion and add to the cooker.
-
Step 2: Next add your seasoning's and cover with water or stock and cook on low for 9 hours.
-
Step 3: 2 hours before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green bell pepper strips. When partially cooked add the strips to the slow cooker.
-
Step 4: Take 2 forks and shred the meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burrito's, etc.
Nutritional Facts
- Serving Size: 1 (306 g)
- Calories 316.4
- Total Fat - 15.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 117.4 mg
- Sodium - 120 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.3 g
- Sugars - 2.4 g
- Protein - 37.8 g
- Calcium - 68.8 mg
- Iron - 3.4 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.1 mg