Southwest Pulled Flank Steak

If you ever visit Texas (or Mexico for that matter), you’ll notice that there are a TON of different taco options. It can be pretty overwhelming for a taco newbie. And while most people in the south are “Texas-polite” and patient, all courtesy goes out the door if you hold up the taco line. Lol

One of my favorite tacos is barbacoa. It’s a cross between roast beef and fatty brisket, in my opinion. It’s slow cooked beef chuck and it’s delicious. Admittedly, it’s even more delicious when you’re eating it outside the taco stand, while the sun beats down on your face and you’re chasing this savory, spicy deliciousness (wrapped in corn tortillas) with a chilled Topo Chico. This is life, bro!

Anyway, I don’t have a taco shop – not yet anyway ? – and I love slow cooking on the weekend because I can chillax (chill + relax) on the couch or catch up with friends/family while my food prepares in the background. So, here’s a huge cheers to the weekend with my southwest style pulled flank. Great recipe for (weekend) meal prep!

Use a slow cooker for this recipe. Start with spraying with oil and put the flank steak in it. Add the rest of the ingredients and give it a quick stir. Cook on high for 4 hours or on low for 6 to 8 hours. You can use any pressure cooker, instant pot or a dutch oven. Dutch oven pulled flank steak will take much less time, about 2 to 3 hours on low heat.

When you see it’s almost cooked, about 80% complete, then pull apart the meat, and leave it to cook completely in its own juices.

Take your cooked and shredded beef and season with salt and pepper. Garnish the pulled flank steak with some fresh lime and cilantro.

Enjoy it warm, or even cold the next day in a lunch burrito or with side rice as ropa vieja.