Slow cooker flank steak
The most traditional way to prepare flank steak is grilled, barbecued or even baked. However, this meat is so versatile that it is possible to cook it in a slow cooker and prepare it in an infinite number of stews that will delight your guests.
Why prepare flank steak in a slow cooker?
If there is one thing that distinguishes flank steak, it is its intense flavor and palate-pleasing texture. But for flank steak to be a delicacy, it is necessary to prepare it properly. This includes a prior marinating process, tenderizing the meat and following a specific cooking time.
This is because flank steak, also known as entraña in Latin America, is a type of meat extracted from the cow's abdomen. Consequently, the meat has many grains and muscle fibers, which must be broken down during cooking. Thus, the meat will be softer and delightful for the most demanding palates.
The best ways to eliminate the toughness of the meat are using a kitchen mallet and pounding the meat beforehand; marinating the steak with citrus and even milk for a long period of time and cooking it correctly (in the appropriate temperature and time).
One way to prepare flank steak, besides grilling and baking, is in a slow cooker. Of course, you will need to have plenty of time to cook the meat, as it requires a few hours on the fire to obtain a stew that melts in your mouth. Also, the heat, in this case, should be low.
Flank steak fajitas in slow cooker
- One kilo of flank steak.
- Coarse salt.
- Freshly ground black pepper.
- One green bell pepper.
- One red bell pepper.
- One onion.
- Three eggs (optional).
- One bay leaf.
- Extra virgin olive oil.
- Flour or corn tortillas (fajitas).
- The first thing to do is to remove the meat from the refrigerator two hours before cooking, so that it reaches room temperature.
- In this recipe, you will not need to marinate the meat beforehand, but you will need to pound it with a mallet to tenderize it. It is also advisable to trim the edges that may have more fat and muscle fibers.
- Pour plenty of water in a saucepan and add salt, freshly ground black pepper and a bay leaf. Water should cover the flank steak.
- Cook over medium high heat for a couple of hours. You should keep an eye on the steak during this time, adjusting the water as it evaporates.
- The time will depend on the thickness and size of the flank steaks. There are occasions when the cooking time in a conventional pot can take up to three hours.
- You will know it is ready when you can prick it with a fork and it easily pierces the meat. Be careful not to overdo it, as the meat could fall apart.
- Remove the meat and set aside in a separate dish.
- Cut the onion and peppers into julienne strips and place them in a frying pan with oil.
- Stir the ingredients well until they are soft.
- Meanwhile, with the help of a fork and knife, shred the meat.
- When the vegetables are soft, add the meat to the pan.
- Add a little more olive oil, if necessary.
- Season with salt and pepper.
- Stir until the ingredients are integrated.
- This last step should not take you more than five minutes, since it only consists of mixing the ingredients very well and giving the meat some heat.
- Optionally, you can add three eggs to the mixture and stir, so that you get a mixture of meat, vegetables and scrambled eggs.
- When the meat is ready, remove from the heat.
- Heat the tortillas or fajitas in a separate pan or in the microwave.
- Place the tortillas on a plate and fill with the meat. Roll up the tortilla, like tacos, and serve to your guests.
Flank steak fajitas are a traditional recipe consumed mainly in Mexico and other Latin American countries. It will be a delicacy for your guests if you offer them with avocado slices or homemade guacamole. It is a recipe that you can also serve without tortillas, if they are not to the taste of your guests, and accompany it with a nice white rice or even with red beans or black beans, which are also a typical American dish.
As an alternative, you can substitute the red bell pepper for tomato, as this will give more juice to the mixture; you can also substitute eggs and use smoked bacon, finely chopped, to give it more flavor. Remember that if you use bacon, it will not be necessary to add more salt, as the recipe could be too salty.