Slow Cooker Cuban Flank Steak

Flank steak can be tough if it is cooked incorrectly. It is a very flavorful cut of beef, and it is very tender if you cook it the right way. This recipe for Slow Cooker Cuban Flank Steak is a delicious, foolproof way to prepare flank steak. Your whole family will love it!

Slow Cooker Cuban Flank Steak from Dewig Meats. Have you ever heard of flank steak? This recipe for Slow Cooker Cuban Flank Steak is a delicious way to prepare this inexpensive, flavorful cut of beef.


Thanks to Deanna Reynolds for this recipe.

Slow Cooker Cuban Flank Steak
Prep time
Cook time
Total time
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Recipe type: Main
Serves: 6 servings (Approx. 1 Cup/ Serving)
Bolded items available at Dewig Meats
  • 1 cup Coloma Frozen Foods Diced Onion
  • 2 cups Coloma Frozen Foods Fajita Vegetables
  • 2-pound Dewig Meats Flank Steak, cut into 8 pieces
  • 2 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons dried minced garlic
  • 1 teaspoon coarse sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon tabasco sauce
  • 3 Tablespoons lime juice
  • ½ teaspoon Supreme Beef Base
  • 1 cup water
  • 1 15-ounce can black beans, rinsed and drained
  • 2 cups uncooked long-grain rice
  1. Our recommendation is to use a slow cooker liner. Place slow cooker liner in slow cooker. An alternative way would be to spray slow cooker with cooking spray.
  2. Place onions and peppers in the bottom of the slow cooker.
  3. Sprinkle flank steak with chili powder, oregano, garlic, salt, and black pepper. Place steak in the slow cooker, on top of the onions and peppers.
  4. Mix tabasco, lime juice, Supreme Beef Base, and water in a small bowl. Pour over meat.
  5. Cover and cook on low for 8-10 hours.
  6. Remove steak from slow cooker and shred. Return meat to slow cooker and stir in black beans.
  7. Cover and cook on high for 15 more minutes.
  8. Cook rice on stovetop, according to package directions.
  9. Serve flank steak over rice.
  1. This recipe is about "medium" in spiciness. To decrease the heat, decrease the chili powder.


Reviewed: DKiesel2017

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