Easy Crockpot Mexican Shredded Flank Steak Tips, FAQ & printable recipe

Tips for success

To add a bit of brightness to the finished dish, consider stirring in a squeeze of fresh lime juice just before serving. This acidic note cuts through the richness of the beef and enhances the vibrancy of the salsa and peppers.

If you prefer a bit of heat, feel free to add a pinch of crushed red pepper flakes or some diced jalapeños during the assembly phase to customize the spice level to your specific preference.

If you want to use the shredded steak for tacos, consider warming your tortillas in a dry skillet for a few seconds before serving. This adds a pleasant texture and slight char that complements the tender meat perfectly.

For a heartier meal, you could serve the steak over a bed of cilantro-lime rice or alongside a simple avocado salad, making the most of the flavorful juices produced during the slow cooking process.

Variations

• Spicy Chipotle Version: Incorporate a tablespoon of chopped chipotle peppers in adobo sauce to the salsa before cooking. This adds a deep, smoky heat that pairs exceptionally well with the flank steak and fajita seasoning.
• Vegetable-Packed Version: Add sliced zucchini and mushrooms alongside the bell peppers and onions. These vegetables absorb the salsa juices well and increase the overall volume and texture of the final shredded dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool leftovers for no more than 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave until steaming hot, adding a splash of water if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the meat has cooled for no more than 2 hours before placing it into the fridge to maintain food safety. When reheating, do so gently on the stovetop or in the microwave until the meat is heated through, adding a splash of water or broth if it seems too dry after being stored.

You can prepare the ingredients the night before and store them in the refrigerator, but do not combine them in the slow cooker until you are ready to start the cooking process. This ensures the best texture for the vegetables. When ready, simply transfer everything to the slow cooker basin, add the salsa, and start the cycle as directed. This makes for an even faster start on busy mornings when time is limited.

Serving ideas

This dish is incredibly versatile and can be served in a variety of ways to suit different preferences. For a classic approach, serve the shredded steak in warm flour or corn tortillas with your favorite toppings like sour cream, shredded cheese, or fresh cilantro.

The tender meat and flavorful sauce make it a standout filling that everyone will enjoy, providing a satisfying and hearty meal that comes together with minimal effort on your part.

Alternatively, serve the steak over a bowl of steamed rice or alongside roasted potatoes for a more substantial dinner. The savory sauce from the slow cooker acts as a delicious gravy that ties the whole meal together.

Regardless of how you choose to serve it, ensure the meat is steaming hot to enjoy the best flavor and texture. This recipe is sure to become a staple in your rotation for convenient, delicious meals.

Frequently asked questions

Recipe card

Easy Crockpot Mexican Shredded Flank Steak

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 1/2 lb flank steak
• 1 large red bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 packet fajita seasoning
• 16 oz chunky salsa

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

2.5 g

Sugar

5 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.