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Kevin Curry

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.

Southwest Pulled Flank Steak


Ingredients for at least 8 servings of 4oz

  • 2 lb raw lean flank, beef or buffalo
  • 1/3 cup red onion, chopped
  • 1/2 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 heaping tablespoons tomato paste
  • pinch of sea salt & pepper
  • 1/3 cup water
  • Garnish
    • fresh lime
    • fresh chopped cilantro
  • olive oil spray


Step 1

Spray the slow cooker with olive oil, then add the flank steak. For best results, it’s best if the flank steak is not rolled – try as much as possible to lay it flat. Add the rest of the ingredients, give it a quick stir, then cover and cook on high for 4 hours or on low for 6 to 8 hours. Alternatively, you can also use a dutch oven and cook for about 2 to 3 hours on low heat.

Step 2

When the meat is about 85% complete with the cooking cycle, gently pull it apart with forks, then allow it to cook for the remaining time in it’s own juices.

Step 3

Season to taste with sea salt, pepper, fresh lime and cilantro

Step 4

Enjoy this warm, or even cold the next day in a lunch burrito!

Approximate macros for 1 of 8 servings of four ounces

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!