Slow Cooker Tex-Mex Flank Steak

Posted: June 30

Time: 6 hours 20 minutes

Yield: 4 servings

recipe image

Did you hear the joke about the tortilla shell? Yeah, it was corny, so we ditched it and opted for some Tex-Mex Flank Steak instead! The tender, buttery-soft beef bathes in a sweet and tangy juice that brings on the flavor and a little bit of spice. Enjoy it perfectly wrapped in a burrito, topped on some nachos, or mixed in a taco salad–there's really no wrong answer here. All jokes aside, Tex-Mex Flank Steak is seriously delicious and soon to be your new go-to for all the fiesta flavors!


• 1 tablespoon canola oil • 1 (1 1/2-pound) beef flank steak • 1 large onion, sliced • 1/3 cup water • 1 (4-ounce) can of green chilies, chopped • 2 tablespoons cider vinegar • 2-3 tablespoons chili powder • 1 teaspoon garlic powder • 1 teaspoon sugar • 1/2 teaspoon salt • 1/8 teaspoon pepper


Step 1

In a large skillet, over medium heat, warm the oil.

Step 2

Brown the steak on both sides, about 2-3 minutes per side.

Step 3

Transfer the steak to a 3-quart slow cooker.

Step 4

In the same skillet, add the onions.

Step 5

Cook and stir the onions until crispy and tender, about 1-2 minutes.

Step 6

Add the water to the skillet.

Step 7

Cook the onion-water mixture for 30 seconds, stirring to loosen the browned bits from the skillet.

Step 8

Stir in the green chilies, vinegar, chili powder, garlic powder, sugar, salt, and pepper.

Step 9

Return the veggie and seasoning mixture to a boil.

Step 10

Pour the veggie and seasoning mixture over the steak in the slow cooker.

Step 11

Cook on low, covered, until the meat is tender, about 6-8 hours.

Step 12

Slice the steak across the grain.

Step 13

Serve with the juices.

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