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!
Ingredients
- 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
Directions
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.
