Ingredients
Main Ingredients
- 2 pounds flank steak
- 14 oz can crushed tomatoes
- 7 garlic cloves, chopped
- 1 shallot, chopped
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt (adjust based on brand)
Instructions
- Prepare Ingredients: Chop the garlic cloves and shallot finely, and gather all the spices and crushed tomatoes to have them ready for the slow cooker.
- Combine Ingredients in Slow Cooker: Place the flank steak into the slow cooker, and pour in the crushed tomatoes. Add the chopped garlic, shallot, oregano, cumin, smoked paprika, and kosher salt. Mix gently to distribute the spices evenly around the meat.
- Slow Cook the Steak: Set the slow cooker to low heat and cook for about 6 to 8 hours. The meat should become very tender and shred easily with a fork when done. Periodically check seasoning and adjust salt or spices if needed.
- Shred the Meat: Carefully remove the whole flank steak from the slow cooker and place it on a cutting board. Using a sharp chef’s knife, chop the meat against the grain into smaller, easy-to-eat pieces.
- Serve: Serve the shredded flank steak on its own or in bowls with your favorite sides. The tomato and spice-infused juices can be spooned over the meat for added flavor.
Notes
- Cooking times may vary depending on slow cooker model; always check meat tenderness before serving.
- For a thicker sauce, remove the meat after shredding and simmer the tomato mixture on the stovetop for a few minutes.
- Flank steak is best sliced or shredded against the grain for tenderness.
- Adjust salt quantity according to the saltiness of your spice brands.
- This recipe can be doubled or halved based on your slow cooker size and serving needs.
- Prep Time: 10 minutes
- Cook Time: 6 hours 0 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
