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!