Crock Pot Shredded Flank Steak

I posted a picture of my simple dinner a while back on Facebook and many of you wanted the recipe for the steak.  While I can hardly call it a recipe, I would love to share it with you because it is so simple to make and a wonderful way to plan that protein ahead of time.

Sear the steak in a cast iron skillet. A few minutes on each side is all you need. I like to put some garlic (either fresh or powder) and salt in the bottom of the skillet so it really absorbs in the steak.

Then, place the steak in a crock pot.  Add a bit more garlic powder and a touch more salt (or Adobo Seasoning) and pour about 1 cup of chicken broth in the crock pot. Cover, and set the crockpot to cook for 4-6 hours.

When the steak is fully cooked take a fork and shred the steak.  It will pull apart very easily.

I simply roasted some zucchini (don’t forget the parmesan cheese over the zucchini!), made some brown rice and had a complete, well balanced meal.  And the best part? All of these foods can be made ahead of time.

I then had the steak as leftovers with brown rice with some avocado.  Delicious!

You can put this steak in tacos, as fajitas, with some grilled peppers and onions, over potatoes – the possibilities are endless.

And as you can see, this recipe is nothing fancy and requires very little effort.  Yet the taste is out of this world!  Give a try and let me know what you think! Tag me on Instagram or post to my Facebook Page.