Slow Cooker Flank Steak Street Tacos Recipe

Discovering the vibrant world of street tacos happened during a family trip. Tucked away in a small corner restaurant bursting with warmth and laughter, I found myself captivated by the aroma of slow-cooked flank steak mingling with fresh lime and cilantro. That first bite delivered flavors that danced on my palate, making it an unforgettable meal. Street tacos became a staple in my home ever since, and today, I want to share an easy and delightful way to recreate that memorable experience.

Using a slow cooker brings ease to crafting these delicious tacos. The flank steak transforms into tender, juicy meat over hours of gentle cooking, just as I experienced that day. The marinade, with its robust mixture of lime juice, soy sauce, and spices, not only enhances the flavor but also tenderizes the meat beautifully.

Let’s dive into this slow cooker flank steak street tacos recipe that will transport you back to that vibrant spot in my memory. These tacos promise a gathering of flavors that will have your family gathered around the table in eager anticipation of that first bite.

Part 1 — Slow Cooker Flank Steak Tacos

Fundamentals

Using flank steak for this recipe results in tender, flavorful meat ideal for tacos. Marbled well, it absorbs the marinade wonderfully. The slow cooking technique enhances this dish, making every taco an explosion of flavors. Getting the marinade right is crucial. The balance of pineapple juice and vinegar tenderizes while infusing the beef with depth and brightness.

Preparation/setup

Start by gathering all your ingredients. You’ll need flank steak, citrus juices, soy sauce, and a medley of spices. It’s best to let the meat marinate for a few hours or overnight, allowing it to soak in all that delicious flavor. Set your slow cooker to low, or high depending on your time frame. The longer you cook it, the more tender the steak becomes.

Ingredients

• Flank Steak: 1.5 to 2 pounds with good marbling
• Lime Juice: ½ cup, freshly squeezed
• Orange Juice: ¼ cup, freshly squeezed
• Olive Oil: ¼ cup, good quality extra virgin
• Soy Sauce: 2 tablespoons, or Tamari for gluten-free
• Worcestershire Sauce: 1 tablespoon
• Minced Garlic: 4-5 cloves
• Chili Powder: 1 tablespoon
• Ground Cumin: 1 tablespoon
• Smoked Paprika: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Fine Sea Salt: 1 teaspoon
• Freshly Ground Black Pepper: ½ teaspoon
• Optional Ingredients: Chopped cilantro, diced jalapeño for heat

Directions

1. Whisk together lime juice, orange juice, olive oil, soy sauce, and Worcestershire sauce in a medium bowl.
2. Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper. If using, stir in cilantro and jalapeño.
3. Place flank steak in a large zip-top bag or shallow dish and pour marinade over the steak, ensuring it’s well-coated.
4. Marinate in the refrigerator for at least 2 hours, ideally 4-8 hours.
5. Heat oil in a heavy-bottomed skillet over medium-high heat and then sear the flank steak for 2-3 minutes per side.
6. Transfer the steak to the slow cooker and pour the reserved marinade over the top.
7. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the steak is tender.
8. Once cooked, shred the beef against the grain and toss with juices in the slow cooker.
9. Warm corn tortillas and assemble with the steak, diced onion, and chopped cilantro.

Part 2 — Perfecting Flank Steak Tacos

Technique

Searing the steak before slow cooking enhances the flavors significantly. The Maillard reaction creates a rich crust, adding depth to the final dish. Ensure that the skillet is hot enough to sear without overcooking the meat.

Tips/tricks

Marinate the steak for at least four hours, but overnight marination brings out even better flavors. If you have time, consider crisping the shredded beef in a skillet for added texture. Serve with fresh lime wedges, your favorite salsa, and a sprinkle of cotija cheese to elevate these tacos.

Part 3 — Elevating Your Taco Experience

Perfecting results

The key to perfecting these flank steak street tacos lies in the marinating and cooking process. Adjust the seasoning to your personal preference. Adding more chili powder can give a stronger kick.

Troubleshooting/variations

If the steak seems dry after cooking, ensure enough marinade is included. For variations, consider marinating the steak with different spices. Avocado and guacamole provide delightful complements that can enrich the flavor profile of the dish.

Part 4 — Presentation and Storage Ideas

Serving/presentation

Set a vibrant taco bar with all the toppings beside warm tortillas for a fun dining experience. Guests can personalize their tacos with onion, cilantro, and a squeeze of lime.

Pairings/storage

Enjoy these tacos with side dishes like Mexican rice or black beans for a complete meal. Store any leftover meat in an airtight container in the fridge for up to three days. Reheat in a skillet with some of the reserved cooking liquid to retain moisture.

These slow cooker flank steak street tacos offer a delightful taste of that rich culinary experience. Every step, from marinating to assembling, comes together to create a meal that delights the senses and brings loved ones together around the table.

Slow Cooker Flank Steak Street Tacos

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• Author: emma
• Total Time: 390 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

Delicious and tender street tacos made with slow-cooked flank steak marinated in lime, soy sauce, and spices.

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Ingredients

Scale 1x2x3x

• 1.5 to 2 pounds flank steak
• ½ cup lime juice, freshly squeezed
• ¼ cup orange juice, freshly squeezed
• ¼ cup olive oil, good quality extra virgin
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon Worcestershire sauce
• 4–5 cloves minced garlic
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• Optional: Chopped cilantro, diced jalapeño for heat

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Instructions

1. Whisk together lime juice, orange juice, olive oil, soy sauce, and Worcestershire sauce in a medium bowl.
2. Add garlic, chili powder, cumin, paprika, oregano, salt, and pepper. If using, stir in cilantro and jalapeño.
3. Place flank steak in a large zip-top bag or shallow dish and pour marinade over the steak, ensuring it’s well-coated.
4. Marinate in the refrigerator for at least 2 hours, ideally 4-8 hours.
5. Heat oil in a heavy-bottomed skillet over medium-high heat and sear the flank steak for 2-3 minutes per side.
6. Transfer the steak to the slow cooker and pour the reserved marinade over the top.
7. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until the steak is tender.
8. Once cooked, shred the beef against the grain and toss with juices in the slow cooker.
9. Warm corn tortillas and assemble with the steak, diced onion, and chopped cilantro.

Notes

Marinating overnight enhances the flavors; serve with fresh lime wedges, salsa, and cotija cheese for added flavor.

• Prep Time: 30 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 80mg

Keywords: tacos, flank steak, slow cooker, Mexican food, easy recipe