The best set-it-and-forget-it meal for taco lovers. Flank steak is one of the leanest cuts of beef, yet it’s still incredibly flavorful and fall-apart tender when slow-cooked. This is a great make-ahead recipe for busy weeknight any time of year. Healthy One Pan Dinners is published – order your copy here.
Flank Steak Tacos with Charred Corn Salsa
- 1/2 orange juice from orange
- 1 garlic clove finely chopped
- 1 tsp honey
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp chili powder
- ½ tsp black pepper
- 2½ lb flank steak
- 1 yellow onion sliced
For the salsa
- 2 ears of corn cooked* (see note)
- 1 roasted red pepper chopped
- 1 medium tomato seeded and chopped
- 3 tbsp finely chopped red onion
- 1 lime (juice from lime)
- 2 tsp olive oil
- ½ cup chopped fresh cilantro
- ½ tsp kosher salt
- 3 dashes hot sauce
- 12 6-inch corn tortillas
- To serve: Greek yogurt, Diced avocado, Lime wedges
- In a small bowl, combine the orange juice, garlic, honey, olive oil, cumin, smoked paprika, salt, chili powder and black pepper.
- Place the flank steak and onion in the slow cooker and pour the sauce over top. Using tongs, turn the meat over a couple of times to ensure it is fully coated in sauce. Cover and set to slow cook on LOW for 8 hours.
- To prepare the salsa, place the corn directly oven an open flame on a gas burner on medium-high heat or under the broiler for 2 to 3 minutes per side or until charred as desired. Set aside to cool slightly.
- Once the corn is cool enough to handle, cut the kernels from the cob and place in a medium bowl. Add the roasted red pepper, tomato, red onion, lime juice, olive oil, cilantro, salt, and hot sauce. Stir and set aside.
- When cook time is up, remove the slow cooker lid and drain away the cooking liquid, reserving about 1/3 cup. Shred the meat, adding back small amounts of the cooking liquid as desired.
- Serve on warmed tortillas with charred corn salsa and Greek yogurt, avocado, and lime, if desired.