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Ingredients
- Steak marinade (dry rub and paste)
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2 pounds
flank steak
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Dry rub:
-
1 teaspoon
chilli powder
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1/2 teaspoon
cumin
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1/4 teaspoon
onion powder
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1/4 teaspoon
garlic powder
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1 pinch
cayenne pepper
-
1/2 teaspoon
coarse salt
-
1/4 teaspoon
freshly cracked black pepper
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Paste rub:
-
1/2
medium yellow onion
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3
garlic cloves, minced
-
1/2
jalepeno, seeded
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1 cup
cilantro
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1 tablespoon
olive oil
- Toppings
-
1/2
medium yellow onion
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2
Roma tomatoes
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1
lime
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1
red bell pepper, diced
-
corn tortillas
Directions
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In a medium bowl, combine all of the dry rub ingredients. Stir with a fork to combine well. Add steak and rub both sides, pressing the mixture into the meat. If you have time, marinate overnight in the fridge, not necessary if pressed for time.
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In a small food processor, add the 'paste' marinade ingredients and pulse until a thick paste is formed. It’s okay if there are still chunks of the ingredients visible. Rub both sides of the steak with this paste and place meat into a slow cooker.
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Top steak with remaining onion, tomatoes, lime juice and bell pepper. Cook for 4-6 hours on high or 8 hours on low.
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Serve with corn tortillas, salsa, guacamole, pickled vegetables or other desired toppings.
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