flank steak tostados
I love Mexican food. Tostadas are one of my favourite dishes to order in Mexican restaurants so I thought it time to try to bang out a yummy version at home. Since figuring out the recipe, I think I’ve made this at least four times this winter already! You can serve with crispy tostadas, tortillas or lettuce wraps. Flank steak is a reasonable cut of beef at most butchers and using the slow cooker makes it juicy, tender and fall apart. I have also portioned it out, frozen and reheated it and it’s still amazing. Recipes makes 6 servings.

flank steak tostadas

Ingredients:
1.5 – 2 lbs flank steak
2 cooking onions cut into thin slices
2 red bell peppers cut into strips
1 tbsp cumin
1 1/2 tsp chipotle powder
1 1/2 tsp garlic powder
6 dashes of your favourite hot sauce
salt and pepper
drizzle olive oil

Serving:
chopped cilantro, crumbled feta cheese, salsa and lime slices, plus tostadas, tortillas or lettuce wraps

Cut flank steak into chunks roughly the size of a hockey puck. This makes it easier to shred after cooking. Slice onions and peppers into strips. Combine cumin, chipotle and garlic in a small bowl.

Coat bottom and sides of slow cooker generously with olive oil. Layer all the onions on the bottom and sprinkle with salt and pepper. Top the onions with the flank steak pieces and sprinkle with spice mixture and hot sauce. Layer the red peppers on top of the flank steak. The moisture from all that veg makes the meat juicy and I serve the cooked onions and peppers with the meat too. Cook in slow cooker for four hours on high. Once finished cooking remove lid, let cool slightly and shred with two forks. Let shredded meat and veg sit in remaining liquid in slow cooker for a few mins before serving to absorb some of the flavourful liquid. Serve with toppings and tostadas, tortillas or lettuce wraps. Freezes well too. I add a few spoonfuls of the remaining liquid before packaging for freezing to keep the meat juicy and moist.

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