With kids in sports and the busyness of our days, I love having a go-to recipe like Shredded Flank Steak Sliders that I can toss in the crockpot. You'll have to do a little work on the stovetop, but you won't have to heat up the kitchen by turning on the oven. The savory and sweet combination will wow your friends and put smiles on your family’s faces.
Pair it up with a yummy pasta salad and some fruit for a complete meal sure to please even your pickiest eaters.
Shredded Flank Steak Sliders, Crockpot Recipe
1-2 pounds flank steak, trimmed of fat
1 1/4 tsp. salt
1 onion quartered
2-3 tsp. minced garlic
1 cup chicken broth
1/2 onion, chopped
1/2 green bell pepper, chopped
1 Tbsp. olive oil
3 tsp. minced garlic
1 (14 1/2-oz) can petite diced tomatoes, undrained
2 Tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. pepper few dashes of hot sauce
16 Hawaiian bread rolls, split
Here’s how you make it: Season your meat with 1/4 tsp salt. Put the steak, quartered onion, 2-3 tsp. minced garlic and chicken broth in crock pot. Cook on low to medium for several hours until it can be shredded easily. Remove the meat from crockpot and set aside on a cutting board. Discard the onion mixture and broth (unless you want to keep it for a soup base in the future). In a Dutch oven, saute chopped onion and bell pepper in olive oil for several minutes until tender. Add the minced garlic and saute about 2 minutes. Stir in the diced tomatoes, teaspoon salt, lime juice, cumin, pepper and desired amount of hot sauce. Cook this mixture for about 7 minutes, stirring occasionally. In the meantime, shred the flank steak and give it a rough chop. Add the shredded beef to the tomato mixture, stirring to combine. Spoon about 1/4 cup of mixture onto bottoms of rolls and cover with the tops. Makes at least 16 mini sandwiches. Did you catch that? I said, "mini sandwiches," which means you can eat as many as you want. ;-)
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