Savory Slow-Cooked Mexican Flank Steak

The aroma alone transports me back to my grandmother’s kitchen. She wasn’t Mexican, but she loved experimenting with flavors, and this dish, a tender flank steak infused with the warm spices of tamales and the rich tang of tomato, was a frequent star on our Sunday dinner table. The simplicity of the slow-cooking method combined with the vibrant flavors always made it a comforting and memorable meal. It’s a dish that speaks of warmth, family, and the joy of culinary exploration.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8-10 hours
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Adaptable – can be made gluten-free

Ingredients

• 2 (1 lb) flank steaks
• ½ teaspoon salt
• ⅛ teaspoon garlic salt
• ⅛ teaspoon pepper
• 1 (15 ounce) can tamales, in sauce
• 1 teaspoon instant beef bouillon
• ½ teaspoon hot water
• 8 ounces tomato sauce
• 1 dash hot pepper sauce
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• Shredded Monterey Jack cheese, for serving

Equipment Needed

• Meat mallet
• Medium mixing bowl
• String or skewers
• Slow cooker
• Saucepan

Instructions

1. Prepare the flank steak by placing it on a cutting board. Using a meat mallet, pound the meat on both sides to tenderize it. This step is crucial for breaking down the muscle fibers and ensuring a more tender final product.
2. Season the pounded flank steak. Sprinkle both sides with salt, garlic salt, and pepper. Be generous but mindful of the amount to avoid over-salting.
3. Prepare the tamale filling. Unwrap each of the tamales and place them, along with their sauce, in a medium mixing bowl. Gently break up the tamales with a fork.
4. Stuff and roll the flank steak. Spread the tamale mixture evenly over one side of each flank steak. Then, roll up each steak tightly from one short side to the other, similar to creating a jelly roll cake.
5. Secure the steak rolls. Use string or skewers to securely tie or hold each steak closed. This will prevent the filling from spilling out during the slow-cooking process.
6. Place the steak rolls in the slow cooker. Gently nestle the rolled and tied flank steaks into the slow cooker.
7. Prepare the sauce. In a small bowl, dissolve the instant beef bouillon in the hot water. This will create a concentrated beef broth base for the sauce.
8. Combine the sauce ingredients. In a separate bowl or measuring cup, combine the beef broth with the tomato sauce and a dash of hot pepper sauce. Adjust the amount of hot pepper sauce according to your spice preference.
9. Pour the sauce over the steaks. Pour the tomato sauce mixture evenly over the flank steak rolls in the slow cooker. Ensure that the steaks are partially submerged in the sauce.
10. Cook on low heat. Cover the slow cooker and cook on low heat for 8 to 10 hours. This long, slow cooking time will result in incredibly tender and flavorful steak.
11. Remove the steak rolls. Carefully lift the meat rolls out of the slow cooker using tongs or a slotted spoon. Remove the string or skewers.
12. Prepare the gravy. Pour the cooking liquid from the slow cooker into a saucepan. It’s important to skim off any excess fat from the surface of the liquid before proceeding. This will ensure a smoother and healthier gravy.
13. Thicken the gravy. In a small bowl, blend the cornstarch with the cold water until smooth. This will create a slurry that will thicken the gravy.
14. Cook the gravy. Add the cornstarch slurry to the cooking liquid in the saucepan. Cook and stir continuously over medium heat until the gravy thickens to your desired consistency.
15. Serve. Slice the flank steak rolls and serve them with the gravy spooned over the top. Sprinkle generously with shredded Monterey Jack cheese.

Expert Tips & Tricks

• Pound It Out: Don’t skip the pounding! This is essential for tenderizing the flank steak.
• Spice It Up: Feel free to adjust the amount of hot pepper sauce to your liking. You can also add a pinch of chili powder to the tamale filling for an extra kick.
• Tamale Tip: The quality of your canned tamales will impact the overall flavor. Experiment with different brands to find your favorite.
• Don’t Overcook: Check the steak’s tenderness with a fork after 8 hours. If it’s easily shreddable, it’s done. Overcooking can make it dry.
• Make Ahead: You can prepare the steak rolls the night before and store them in the refrigerator. Add them to the slow cooker in the morning.

Serving & Storage Suggestions

Serve the Mexican Flank Steak hot, garnished with shredded Monterey Jack cheese. It pairs perfectly with a side of Mexican rice and corn on the cob. For a complete meal, add a dollop of sour cream or a sprinkle of fresh cilantro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak and gravy in a saucepan over medium heat, or microwave until heated through. You can also freeze the cooked steak and gravy for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	377 kcal	N/A
Total Fat	17g	26%
Saturated Fat	6.9g	34%
Cholesterol	74mg	24%
Sodium	784mg	32%
Total Carbohydrate	17.3g	5%
Dietary Fiber	2.8g	11%
Sugars	2.3g	N/A
Protein	37g	74%

Variations & Substitutions

• Gluten-Free: Ensure the tamales and beef bouillon are gluten-free. Cornstarch is naturally gluten-free.
• Spicier: Add a chopped jalapeño to the tamale filling or increase the amount of hot pepper sauce in the gravy.
• Different Cheese: Use cheddar cheese, pepper jack cheese, or a Mexican cheese blend instead of Monterey Jack.
• Vegetarian Option: Substitute the flank steak with large portobello mushroom caps filled with the tamale mixture and cooked in the slow cooker.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While flank steak works best due to its ability to roll up nicely, you could try using skirt steak. Adjust cooking time accordingly, as other cuts may require longer or shorter cooking times.

Q: Can I make this in an Instant Pot instead of a slow cooker?
A: Yes, you can adapt this recipe for an Instant Pot. Sear the seasoned flank steak rolls, then add the sauce and pressure cook on high for about 30-40 minutes, followed by a natural pressure release.

Q: What if my gravy doesn’t thicken enough?
A: If the gravy isn’t thick enough, mix an additional teaspoon of cornstarch with a tablespoon of cold water and add it to the gravy while simmering. Continue to stir until thickened.

Q: Can I add vegetables to the slow cooker?
A: Absolutely! Diced onions, bell peppers, or corn kernels would be delicious additions to the slow cooker. Add them along with the sauce.

Q: What if I don’t have tamales?
A: If you can’t find canned tamales, you can create a similar filling using a mixture of masa harina (corn flour), broth, spices, and shredded cooked pork or chicken.

Final Thoughts

This Mexican Flank Steak recipe is a testament to the magic of slow cooking – transforming an inexpensive cut of meat into a tender, flavorful, and unforgettable dish. Don’t be intimidated by the cooking time; the hands-on preparation is minimal, and the slow cooker does all the work. Embrace the aromas, savor the flavors, and share this culinary gem with your loved ones. I encourage you to try this recipe and put your own twist on it. Let me know how it turns out and what sides you paired it with!