Cooking flank steak in your crockpot makes the most tender, juicy, and flavorful meat. Southwest steak and beans is an easy Tex Mex recipe, simple to make, inexpensive, and very flavorful.
You can make this dish as mild or spicy as you'd like. Use hot salsa and add some crushed red pepper flakes and sliced jalapeno peppers if you want it spicy. If you like your food milder, use a mild salsa and cut down on the chili powder.
Flank steak is a relatively new cut of beef. It comes from a part of the cow that does a lot of work, so the meat is lean and has a lot of flavor. But it can be tough when not cut properly. Make sure that you cut the meat against the grain for best results.
To cut "against the grain", look at the steak when it is cooked. You'll see long straight lines running through the meat. That's the "grain". Hold your knife perpendicular to those lines and cut across them. That cuts the fibers in the meat so the steak will be very tender.
This recipe is excellent served with lots of cold beer, some warmed tortillas, and some fresh fruit.
- 1.5 pounds flank steak
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 16-ounce jar chunky salsa
- 1/2 teaspoon dried oregano leaves
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15-ounce can black beans (drained and rinsed)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 3 cups hot cooked rice
- 1/4 cup chopped green onion
Trim excess fat from the flank steak.
Spray a 4-quart slow cooker with nonstick cooking spray or line it with a cooking bag specially made for crockpots.
Place the onions and garlic in the bottom of the prepared slow cooker and top with the steak.
Mix the salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
Top everything with the drained black beans.
Cover the slow cooker and cook on low for 6 to 8 hours until meat is tender.
Remove the meat from the slow cooker and cover it. Let stand for 10 minutes, then slice into thin strips against the grain.
Meanwhile, turn heat on the crockpot to high.
Return the beef to the slow cooker along with sliced peppers and any juices that may have come from the meat.
Cover the slow cooker and cook on high for 30 minutes, until the peppers are tender. Stir the food gently but thoroughly and top with green onion; serve immediately with the rice. You could also use this mixture to make Fajitas.