Easy Crockpot Mexican Shredded Flank Steak Step-by-step instructions

Before you start

Before you begin, ensure your workspace is clean and you have all your ingredients ready. Slice the red bell pepper and yellow onion into uniform strips to ensure they cook evenly. Have your slow cooker placed on a stable surface near a power outlet.

It is helpful to have your tongs and a cutting board nearby for the final shredding phase. If you are using a new slow cooker, familiarize yourself with its settings to ensure you select the correct low or high heat option for your schedule.

Instructions

Preparation and assembly

1. 1Assemble the slow cooker
   Place the flank steak at the bottom of the slow cooker basin. Distribute the sliced red bell pepper and yellow onion evenly over the meat, then sprinkle the entire packet of fajita seasoning over the vegetables and steak. Pour the jar of chunky salsa over everything to ensure the ingredients are well-coated and ready for the slow-cooking process.
   Look for Ingredients are layered and salsa is poured over
   Tip Ensure the lid is tight to trap all the moisture and flavors during the long cooking time.

At this stage, you should see the raw steak neatly arranged in the bottom of the slow cooker. The colorful strips of red bell pepper and onion should be evenly scattered over the top.

The seasoning is sprinkled throughout, and the salsa is poured over the ingredients to provide the necessary moisture. Ensure no ingredients are spilled on the rim of the slow cooker to prevent burning during the long cooking process.

Slow cooking cycle

2. 2Cook the steak
   Cover the slow cooker with the lid and set it to cook on low heat for 8 hours or on high for 4 hours. The goal is to reach a temperature of 145°F (63°C) for the meat. Once the cooking time is complete, verify the internal temperature of the thickest part of the steak before proceeding to the shredding stage. Let the meat rest for at least 3 minutes.
   Look for Meat is very tender and easily pierced with a fork
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often, as this releases heat and increases the total cooking time significantly.

During this phase, the slow cooker works to tenderize the meat. You should notice a pleasant, savory aroma filling the kitchen as the spices and salsa meld together. The steak will gradually change color and become very soft. By the end of this phase, the vegetables will be tender and the sauce will have thickened slightly from the juices released by the meat, signaling that it is ready for the next step.

Shredding and final serving

3. 3Shred and serve
   Using two forks, shred the meat into thin, bite-sized strips. Return the shredded steak to the slow cooker to toss with the juices, peppers, and onions. Serve immediately while steaming hot on plates or in bowls as desired.
   Look for Meat is shredded and coated in the salsa mixture
   Tip If the sauce is too thin, stir it well or let it simmer on high for a few minutes to reduce.

The final phase involves shredding the tender meat. You will see the steak break apart into long, glossy ribbons that are fully coated in the flavorful salsa and vegetable mixture. The dish should appear moist and steaming hot. Once the meat is returned to the slow cooker and combined with the juices, it is ready to be plated and served immediately to ensure the best texture and temperature.

Common mistakes

A common mistake is overcrowding the slow cooker with too many additional ingredients, which can prevent the meat from cooking evenly. Stick to the quantities listed to maintain the correct ratio of meat to vegetables and salsa.

Another error is checking the progress too often; every time the lid is lifted, heat escapes, adding time to the process. Finally, ensure the meat is properly shredded while it is still warm, as it is much easier to work with than when it has cooled down.

How to tell it’s done

The steak is perfectly done when it reaches an internal temperature of at least 145°F (63°C). At this point, the meat should be incredibly tender and should pull apart effortlessly when tested with two forks.

If the meat offers resistance, it needs more time in the slow cooker. Always let the meat rest for at least 3 minutes before shredding to allow the juices to redistribute, ensuring the final result is as succulent and flavorful as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest