A flavorful, tender beef dish that is a celebration of authentic Mexican cuisine, perfect for tacos, burrito bowls, or a satisfying weeknight dinner.
Ingredients
Scale:
3 pounds flank steak or skirt steak
1 cup beef broth
2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup lime juice (freshly squeezed)
1 tablespoon apple cider vinegar
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
Fresh cilantro, chopped (for serving)
Onions, diced (for serving)
Avocado slices or guacamole (for serving)
Cilantro lime rice (for serving)
Your favorite tortillas (corn or flour, for serving)
Instructions
Prepare the Marinade: In a large mixing bowl, combine soy sauce, lime juice, apple cider vinegar, minced garlic, cumin, chili powder, smoked paprika, black pepper, salt, and crushed red pepper flakes. Whisk until well blended.
Marinate the Beef: Place the flank steak or skirt steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Prepare the Slow Cooker: Once marinated, remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes. Heat olive oil in a skillet over medium-high heat. Sear the beef on each side until browned (about 3-4 minutes per side).
Combine in Slow Cooker: Transfer the seared beef to the slow cooker. Pour the beef broth over the meat.
Slow Cook: Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
Shred the Beef: Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes. Shred the beef into bite-sized pieces.
Serve: Serve the shredded carne asada in warm tortillas with fresh cilantro, diced onions, avocado, and lime wedges on the side.
