Slow-Cooker Shredded Steak Tacos

This might very well be the simplest meals I’ve ever posted here. Season, slow-cook, and shred. All there is to it. I’m especially excited about this one because, in addition to it’s ease, it’s also SO yummy. We served them up with a side of refried beans and topped them with plain greek yogurt (or you could use sour cream), slices of avocado, and chopped tomatoes. Salsa/pico de gallo or shredded cheese would also be yum.

Slow-Cooker Shredded Steak Tacos
Just the Tip / Inspired by Eat Live Run
Serves 6-8

What I used:

  • 2 lbs flank steak
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped

for the spice rub:

  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

for serving:

  • tortillas (I was in the mood for flour, but corn would work just fine)
  • avocado slices
  • chopped cilantro
  • salsa/pico de gallo
  • lime juice
  • greek yogurt/sour cream
  • shredded cheese

What I did:

  1. Mix the spice rub together in a small bowl and set aside. Trim the flank steak of any excess fat and season on both sides with all of the spice rub. Place in a slow-cooker (I had to cut the steak in half and layer it in there so it would fit in my baby slow cooker) on LOW for 8 hours.
  2. After 8 hours, remove the steak and shred with forks or, my favorite, bear paws! Add back into the juices in the slow cooker and continue to cook for another 30-60 minutes (optional). Serve with your favorite toppings!

2 thoughts on “Slow-Cooker Shredded Steak Tacos

  1. shawn says:

    These sound awesome.

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