About
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, piled atop 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) flank steak
- 1 large onion, sliced
- 1/3 cup water
- 1 (4-ounce) can chopped green chiles
- 2 tablespoons cider vinegar
- 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, add the oil and allow it to heat.
Step 2 -Sear 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 mixture for 30 seconds, stirring to loosen the browned bits from the skillet.
Step 8 -Stir in the green chiles and their juices, the vinegar, the chili powder, the garlic powder, the sugar, the salt, and the pepper.
Step 9 -Return the veggie mixture to a boil.
Step 10 -Pour the veggie 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 -Transfer the steak to a cutting board and slice the steak across the grain.
Step 13 -Serve the steak slices with the veggies.
