Carne Asada Slow Cooker Recipe
This crockpot carne asada is made with flank steak simmered low and slow in a bold citrus marinade with garlic, cumin, and fresh herbs. The result is tender, juicy beef with true Tex-Mex flavor that's perfect for tacos, burritos, bowls, and more.
Servings: 6
Ingredients
- 1.5 pounds flank steak
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 4 cloves garlic
- 3/4 cup orange juice
- juice from 2 limes
- juice from 1 lemon
- 1 jalapeno
- 1/4 cup cilantro
Instructions
- Add your flank steak to a container that has an airtight lid.
- Add in your olive oil, white wine vinegar, kosher salt, black pepper, cumin, garlic, orange juice, lime juice, lemon juice, jalapeno, and cilantro.
- Seal with your lid and shake so that the flank steak is coated. Refrigerate for 30 minutes to 1 hour.
- Heat a large skillet over high heat. Remove the flank steak from the container (keeping the marinade) and sear on each side, about 45 seconds - 1 minute per side.
- Add the flank steak and all of the marinade to your slow cooker. Cook on low for 4-6 hours. Cook until it's falling apart tender. If it isn't falling apart tender, it needs more time. Thicker cuts will require more time.
- Once done, shred with a fork (it should be falling apart at this point), and serve in tacos or on rice!
Notes
• Cook Time Matters – Flank steak needs enough time to properly break down. If it’s still chewy, it likely needs more time. It should shred easily but still feel structured, not mushy.
• Don’t Skip Slicing Against the Grain – For the best texture, slice or shred the beef against the grain after cooking. This keeps it tender and prevents stringy pieces.
• Balance the Citrus – This recipe uses orange, lime, and lemon for depth. If you substitute or increase one, the flavor balance will shift. Too much lime alone can make the beef taste overly sharp.
• Want a Slight Char? – For a more traditional carne asada feel, spread the cooked beef on a sheet pan and broil for 2–3 minutes to lightly crisp the edges.
• Adjust the Heat – Remove the jalapeño seeds for milder flavor, or leave them in for extra kick.
• Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor deepens as it sits.
Nutrition
Serving: 4oz flank steak | Calories: 286kcal | Carbohydrates: 7g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 155mg | Fiber: 1g | Sugar: 3g