Slow Cooked Tex Mex Flank Steak Food

TEX-MEX FLANK STEAK

Steps:

• Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
• Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
• Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
• Slice meat on a diagonal against the grain into thin slices.

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

SLOW-COOKED TEX-MEX FLANK STEAK

Steps:

• In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
• Unwrap each of the tomales and place in a medium mixing bowl with sauce.
• Roll up each steak from one short side to the other side (like a jelly roll cake).
• Tie securely each steak closed with string or skewers.
• Place Flank steak in slow cooker.
• Dissolve bouillon in hot water.
• Combine broth with tomato sauce and hot pepper sauce.
• Pour over steaks.
• Cook on low heat for 8 to 10 hours.
• Lift out meat rolls and remove ties or skewers.
• Pour cooking liquid into saucepan and don't forget to skim off fat.
• Blend the cornstarch in cold water and add to cooking liquid.
• Cook and stir till thick.
• Serve meat with broth and shredded cheese sprinkled on top.

TEX MEX STEAK

Steps:

• Combine teriyaki marinade& sauce, garlic, chile, lime peel and juice and sesame oil; pour over and marinate steak in fridge for 45 mins.
• Cook steak to desired doneness.