Description
Juicy flank steak marinated in citrus and spices, slow-cooked to perfection, and served with warm corn tortillas and fresh garnishes.
Ingredients
- Flank Steak: 1.5 to 2 pounds
- Lime Juice: ½ cup, freshly squeezed
- Orange Juice: ¼ cup, freshly squeezed
- Olive Oil: ¼ cup, good quality extra virgin
- Soy Sauce (or Tamari for gluten-free): 2 tablespoons
- Worcestershire Sauce: 1 tablespoon
- Minced Garlic: 4-5 large cloves
- Chili Powder: 1 tablespoon
- Ground Cumin: 1 tablespoon
- Smoked Paprika: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Fine Sea Salt: 1 teaspoon
- Freshly Ground Black Pepper: ½ teaspoon
- Optional: Chopped Cilantro (¼ cup), Diced Jalapeño (1 small)
Instructions
- Whisk together lime juice, orange juice, olive oil, soy sauce (or tamari), and Worcestershire sauce.
- Add minced garlic, chili powder, ground cumin, smoked paprika, oregano, salt, and pepper to the mixture.
- Prepare your flank steak by placing it in a zip-top bag or shallow baking dish.
- Pour marinade over the steak, coating it well.
- Marinate in the refrigerator for at least 2 hours, ideally 4-8 hours or overnight.
- Preheat a skillet over medium-high heat with a tablespoon of olive oil.
- Sear the flank steak for 2-3 minutes on each side until a crust forms.
- Transfer the steak to a slow cooker and pour the reserved marinade over it.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, remove the steak, shred using two forks, and mix with juices.
Notes
For optimal flavor, marinate overnight. Sear the steak properly for better texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: flank steak, slow cooker tacos, street tacos, Mexican cuisine, homemade tacos