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Crockpot Mexican Flank Steak

User Rating 3.5 Star Rating (4 Reviews) Write a review

By , About.com Guide

This savory, low fat crockpot entree combines flank steak with Mexican flavors. Contrary to some misconceptions, not all Mexican food is super-spicy. If you like hot food, add a habanero pepper or cayenne pepper to the recipe. And remember that the crockpot tends to mute flavors (see Crockpot 101.) Add more oregano or other ingredients to the recipe at the very end if you'd like.

Prep Time: 25 minutes

Cook Time: 7 hours

Total Time: 7 hours, 25 minutes

Yield: 6 servings

Ingredients:

  • 2-1/2 lb. beef flank steak
  • 6 canned or fresh tomatillos
  • 14 oz. can whole baby corn on the cob, drained
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dried oregano
  • 14 oz. can diced tomatoes, undrained
  • 1/4 cup chopped fresh cilantro

Preparation:

Trim flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos. Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over.

Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips. Season the sauce to taste and serve vegetables and sauce with steak.

User Reviews

 4 out of 5
Delicious and unique, Guest

Very good. I found it a little bland, but definitely has potential. I'm from South Louisiana so I tend to like my dishes alive. Next time I prepare it I plan to increase all the vegetables and seasoning by 50%, especially those little Mexican tomatoes. WOW. Another thing missing was peppers. I cleaned and diced 6 med serona peppers and that was just right. Very unique flavor. Enjoyed it very much.

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