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Steak Recipes


  • 1 sirloin steak (1 lb) cubed

  • 1 medium orange

  • 2 Tbsp chopped fresh cilantro

  • 1 Tbsp smoked paprika

  • ¼ tsp ground red pepper

  • 4 cups cubed mango, watermelon, peaches, and plums



Grate, peel, and squeeze 2 Tbsp of juice from orange; reserve juice. Combine grated orange peel, cilantro, paprika, and ground red pepper in a small bowl. Cut steak into 1 ¼ inch pieces. Place beef, cilantro mixture in a plastic bag; turn to coat. Marinate beef in refrigerator for 15 minutes to 2 hours.


Soak eight 9-inch bamboo skewers in water for 10 minutes; drain. Thread beef evenly on four skewers and fruit on the remaining four. 


Place kabobs on grill over medium, ash-covered coals. Grill kabobs, covered for 5-7 minutes (over medium heat on preheated gas grill 7-9 minutes) cooking to medium-rare 145° F, turning occasionally. Grill fruit kabobs 5-7 minutes or until softened and beginning to brown, turning once.


Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.

Citrus-Rubbed Beef Sirloin
and Fruit Kabobs

By: Taylor Evans, Georgia Beef Bites



  • 1 lb filet (about 8 oz each)

  • 2 small tomatoes

  • 3 or 4 small potatoes

  • 2 small bell peppers

  • 2 small onions

Wedge each of the ingredients and put on separate skewers.


  • 1 Tbsp lemon juice

  • 1 Tbsp lemon pepper

  • 1 tsp garlic salt 

  • 1 tsp Worcestershire sauce

  • 3 Tbsp butter



Combine all ingredients for sauce and beat until blended. Baste meat and vegetables that are on skewers. Grill until done.

Shish-Ka-Bobs For Two
By: Anita Tew


  • 1 lb flank steak

  • 2 red bell peppers (trimmed, seeded, thinly sliced)

  • 1 Vidalia® onion (halved and sliced)

  • 1 clove minced garlic

  • 1 Tbsp olive oil

  • 1/2 tsp kosher salt

  • 2 tsp ground pepper

  • 4 6-inch corn tortillas

  • Prepared guacamole (optional)


  • 1/2 cup water

  • 1/2 cup fresh lime juice

  • 1/2 Tbsp fajita seasoning

  • 1/2 Tbsp garlic powder



Attach sous vide wand to stock pot. Fill pot with water according to manufacturer's instructions.


Preheat sous vide wand to 141° F.


Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn to coat. Seal bag, removing as much air as possible, and marinate in refrigerator for 1 hour.

  • Cook's Tip: For best results use a vacuum sealer.


Meanwhile, add peppers, onions, garlic, olive oil, salt and pepper to a food-safe plastic bag; toss to coat. Seal bag, removing as much air as possible.


Remove steak from refrigerator and submerge both bags in water. Set timer for 90 minutes.


At end of cooking time, carefully remove bags from pot. 


Preheat grill pan or grill, and cook steak 2-3 minutes on each side or until internal temperature reaches 145° F. Carve steak diagonally across the grain into thin slices. Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

Sous Vide Flank Steak Fajitas
By: Taylor Evans - Georgia Beef Bites



  • ½ cup Bourbon

  • ½ cup packed light brown sugar

  • 1/3 cup soy sauce

  • 2 Tbsp Worcestershire sauce

  • ½ tsp Tabasco sauce

  • 1 Tbsp Dijon mustard

  • 1 tsp cornstarch

  • 3 lbs skirt steak



Combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard, and cornstarch and stir until sugar has dissolved. Put in a plastic bag and marinate steak for 1-2 hours or to your liking. Preheat a cast-iron grill pan to medium high heat. Remove from marinade, pat dry and place on grill pan. Cook, turning once, 3-5 minutes per side for medium rare. Transfer steak to a cutting board, cover loosely with foil and let rest 5 minutes. Cut steak into thin slices and serve on a warmed platter. Serve with baked beans.

Kentucky Bourbon Skirt Steak
By: Williams Sonoma

Kentucky Burbon Skirt Steak.jpg


  • 1 beef tenderloin (about 5 lbs)

  • 2 tsp salt

  • ½ tsp pepper


  • ¼ cup butter cubed

  • 8 medium carrots, julienned

  • 6 celery ribs, julienned

  • ¼ tsp salt

  • ¼ tsp pepper

  • 3 cans (14 oz each) water packed artichoke hearts, drained and quartered

Hollandaise Sauce:

  • 3 large egg yolks

  • 3 Tbsp heavy whipping cream

  • 2 tsp Dijon mustard

  • ¼ tsp cayenne pepper

  • 1 cup butter melted

  • 1 Tbsp lemon juice

Beef Tenderloin with Sauteed Vegetables
By Taste of Home

beef tenderloin.JPG


Preheat oven to 425° F. Tuck thin tail end of tenderloin under; tie beef at 2-inch intervals with kitchen string. Sprinkle with salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or to 125-135° F or medium rare. Remove from oven and tent with foil. Let stand for 10-15 minutes before slicing.


In a large skillet, heat butter over medium-high heat. Add carrots cook 5 minutes. Add celery, salt, pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes.


In top of a double boiler over simmering water, whisk egg yolks, cream, mustard, and cayenne pepper until blended; cook until mixture is just thick enough to coat metal spoon and temperature reaches 160° F whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter whisking constantly. Whisk in lemon juice.


Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm. Stirring occasionally until ready to serve, up to 30 minutes. Serve with beef and vegetables.


  • 1 ½ lbs cube steak

  • 1/4 tsp garlic powder 

  • 1/3 cup soy sauce

  • All-purpose flour

  • Olive oil or vegetable oil



Place cube steak in a shallow dish and sprinkle with garlic powder. Pour soy sauce (may use low salt version) over steak. Cover and marinate in refrigerator 3-6 hours. Drain. 


Lightly dredge steaks in flour, brown on both sides in hot oil over low heat. Serve immediately. 

Marinated Country Fried Steak
By Natalie Gregory

This steak was developed by research teams of University of Nebraska and University of Florida through the National Cattlemen’s Association research funding. It is actually a top blade steak derived from the tender top blade (chuck) roast. It is known as the “poor man’s prime rib” and “center cut pot roast”. It's considered a tough cut of meat and is most suitable for a long cooking in liquid at low heat. The steak is loaded with connective tissue (gristle) and a bone so be sure to pull the tissue away. Moist heat is best since it contains gristle which can make the meat tough if using dry heat.


It is called 7 bone steak because the bone resembles the number 7 in shape. If you intend to grill or broil this meat, many will marinate overnight. This will soften the cut and add flavor.


Use seasonings of your choice. Braising liquids can be water, vegetable or beef stock, wine, or beer. You can toss in potatoes, onions, celery, or carrots or vegetables of your choice. 

7 Bone Chuck Steak Tips


  • 2 “7” bone steaks (1 ½ lb each)

  • 4 tsp salt

  • 3 tsp powdered garlic

  • 2 tsp pepper

  • 1 tsp cumin



Mix seasonings. Season steaks on both sides. Preheat grill to medium high heat. Grill steaks about 10-15 minutes TOTAL (depending on the thickness) for medium rare, flipping 2-3 times. Serve with compound butter.



Set rack at top position (4 inches) from broiler. Place seasoned steaks on pan and broil 4-5 minutes per side for medium rare. You may need to rotate pan for even char. Check steaks after 3 minutes as ovens vary. 

If broiling steaks in a cast iron skillet, you will get a better char, BUT will need to lower position of oven rack.

Grilled 7 Bone Chuck Steak
By Natalie Gregory


  • 2 “7” bone steaks (1 ½ lb each)

  • Pepper and Cajun seasoning

  • 1/3 cup oil

  • 1 large onion sliced in rings

  • 1 medium bell pepper thinly sliced

  • 3 large garlic cloves minced

  • 1 ½ cups beef broth

  • Rice or biscuits for serving



Evenly season steaks with pepper and Cajun seasoning. Heat oil in iron skillet over medium-high heat, add steaks and brown on each side. Remove steaks and drain on paper towels. Add onions, bell pepper to pan drippings, sauté until soften, about 10 minutes. Add garlic, sauté until fragrant, about 3 minutes. Deglaze pan with beef broth, add steaks back to pan, return to simmer. Cover with lid, reduce heat to low and cook 1 ½ - 2 hours or until fork tender, stirring often. Serve over rice or biscuits.

Smothered Cajun 7 Bone Steak
By Debbie Guidry

Some say the flat iron steak is the second-most tender steak on an animal, after the filet. It comes from the shoulder, within the shoulder blade. It is a narrow steak, so you want it cool when it hits the heat as to prevent overcooking. Also many people put pepper directly on the steak after cooking so that it won’t burn and taste bitter. Slice across the grain.

  1. Pat steaks dry and bring to room temperature (do this with all steaks).

  2. Season with oil and salt.

  3. Cook until the temperature reaches 130° F for medium rare, being careful not to overcook, as it will render the steak dry and flavorless.

  4. Remove from heat. Add a dollop of butter and tent the steak with foil to retain heat while resting 5-10 minutes (It will continue to cook).

  5. Slice across the grain.

  6. The tenderness of this steak is the result of being located towards the top of the shoulder where it gets less exercise than the rest of the shoulder muscles. It has a rich beefy flavor similar to a NY strip.

Flat Iron Steak Tips


  • 1 ½ lbs flat iron steak

  • 3 Tbsp unsalted butter

  • 1 Tbsp seasoned salt

  • 1 Tbsp Italian seasoning

  • ½ tsp pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder



Combine all seasonings in a small bowl. Season the steak on all sides.

Preheat an iron skillet over medium heat and melt the butter in the skillet.

Add the steaks to the hot pan. Cook 3-4 minutes or to your desired doneness. Allow the steaks to rest for 5 minutes, then serve.

Easy Flat Iron Steak
Berly's Kitchen


  • 2 Tbsp sesame oil

  • 1 Tbsp minced garlic

  • 1 tsp salt

  • ½ tsp onion powder

  • 1 tsp Cajun seasoning

  • 1 tsp green hot pepper sauce

  • 2 tsp soy sauce

  • 1 tsp teriyaki sauce

  • 2 tsp brown sugar


Whisk together then pour into a resealable plastic bag.



  • 12 oz flat iron steak

  • 3 Tbsp sesame oil

  • ½ red bell pepper, sliced

  • 2 green onions, chopped


Add the steak to the bag of marinade. Coat with marinade and squeeze out excess air and seal bag. Marinate in the refrigerator for 12 hours.


Remove the steak from marinade and shake off excess. (Discard marinade)


Heat 3 Tbsp sesame oil in a cast iron skillet over medium high heat until it begins to smoke. Sear the steak to your desired doneness. (We suggest medium rare, about 2 minutes per side). Remove the steak and set aside to rest for 5 minutes before slicing. 


While the steak is resting, cook the bell pepper in the hot skillet about 1 minute. Stir in the onions and cook 30 seconds more. Serve this mixture over the steak.

Flat Iron Steak with Asian Flair
Victoria Champagne Benoit


  • 3 (6 oz) flat iron steaks

  • Salt and pepper to taste

  • 3 Tbsp oil

  • 3 shallots, thinly sliced

  • 6 cloves garlic, peeled

  • 4 cups sliced mushrooms

  • ¼ cup balsamic vinegar

  • ¾ cup full bodied red wine


Heat oil in skillet over medium heat. Season both sides of steak. Sear until browned on each side (about 2-3 minutes). Remove from skillet and place in oven proof dish. Place in preheated 350° F oven to continue cooking while cooking mushrooms.


Add shallots and whole garlic to hot skillet. Cook and stir until shallots start to brown. Add mushrooms to pan; cook and stir until they shrink (about 5-10 minutes).


Pour the vinegar into the pan and stir to remove bits on the pan bottom. Pour in the wine and simmer over medium heat (about 5 minutes).


Return the steaks to the skillet and cook until the internal temperature reaches 135-140° F. Remove from heat and let rest until the steaks reach 145° F or your desired doneness.

Flat Iron Steak with Mushrooms
Recipe courtesy of Allrecipes

Cubed Steak Nuggets


  • 1 lb cube steaks

  • 1/2 tsp salt

  • 1/2 tsp ground pepper

  • 1/2 tsp garlic powder

  • 2 Tbsp butter

  • 1/2 cup canola oil

  • 1/2 cup plain flour

  • Optional: use your favorite seasonings to taste


  1. Cut steak into bite size pieces.

  2. Sprinkle steaks with salt and pepper. Combine flour and garlic powder in shallow pan and dredge steaks in mixture, making sure they are covered evenly and shake off excess flour.

  3. Heat oil in skillet over medium-high heat. (We use an iron skillet) Add butter right before frying. Cook in hot oil until brown, about 1-2 minutes per side.

  4. Remove to a paper towel lined plate.



  • 1 lb cube steaks

  • 1/2 tsp kosher salt

  • 1/2 tsp ground pepper

  • 1/2 tsp garlic powder

  • 2 Tbsp olive oil

  • 1/2 cup plain flour

  • 1 onion, sliced into strips

  • 8 oz mushrooms

  • 2 cups beef broth or water

  • 2 dashes Worcestershire sauce

  • 2 cups rice or noodles


  1. Sprinkle steaks with salt and pepper. Combine flour and garlic powder in shallow pan and dredge steaks in mixture, making sure they are covered evenly and shake off excess flour.

  2. Heat oil in skillet over medium-high heat. (We use an iron skillet and put all steak in it). Cook in hot oil until brown, about 3 minutes per side.

  3. Place sliced onions and mushrooms evenly over steaks, then add beef broth to just cover the contents.

  4. Add water if you do not have enough broth.

  5. Add Worcestershire sauce and bring to a boil, then reduce heat to medium-low and simmer at least 2 hours. (Loosely cover pan during simmering). Meat will be very tender and gravy will be thin. Serve over rice or noodles.

Cubed Steak and Gravy


  • 1 lb cubed steak

  • Season with salt and pepper (or your choice of seasonings)

  • 1 can cream of mushroom soup (may use cream of chicken)

  • 1 pkg Lipton’s onion soup mix

  • 1 small chopped onion (optional)

Cubed Crock Pot Steak


Season cubed steak. Place in crock pot. Add can of soup. Mix soup mix package according to directions. Add mix to pot. Turn to low and cook 4 hours. 

A long, flat steak with a fibrous grain, the skirt steak, comes from the underbelly of the steer and is well marbled.



  • 1/2 cup balsamic vinegar

  • 1/4 cup olive oil

  • 3 rosemary springs

  • 3 cloves garlic, thinly sliced

  • 1 1/2 pounds skirt steak

  • Coarse salt and pepper


  1. Combine vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

  2. Preheat broiler or grill. Remove steak from marinade and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill and cook for about 3 minutes, turn over and cook for 3 minutes more for medium rare. (use a thermometer for desired taste)

  3. Transfer to cutting board to rest for 5 minutes. Slice thinly across the grain and serve.

Simple Balsamic Marinated Skirt Steak
Recipe courtesy of Martha Stewart

Oven Cooked Hanger Steak

A hanger steak is also known as a butcher's steak or butcher's secret. It hangs from the diaphragm of the animal or the plate section (upper belly) of the animal. It is prized for its flavor. It resembles a flank steak in texture. Some say the hanger has the rich flavor of a rib-eye - crossed with a melt-in-your-mouth beef tenderloin. Because this muscle does very little work, it's extremely tender and flavorful.


  • Hanger Steak

  • 2 tsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp white pepper

  • 1/4 cup unsalted butter


  1. Remove steak from packaging and let sit at room temperature for 30 minutes (If steak has a silver skin, remove. Carefully cut out the connective tissue that connects the 2 halves, separating the whole into 2 long pieces. May cut larger halves into 2 steaks.)

  2. Preheat oven 400° F.

  3. Rub steaks on each side with olive oil. Stir together salt and peppers and rub on each side.

  4. Heat an iron skillet on high heat. Add 2 Tbsp of butter and let melt. Sear steaks 2-3 minutes on each side. Add remaining butter and let melt as meat sears using a spoon to baste the top side of the steak as it sears.

  5. Once seared, place the skillet in the oven and cook until the steak reaches an internal temperature of 120° F. (About 5-10 minutes)

  6. Remove steak from oven AND pan onto a cutting board and let rest 5-10 minutes before serving. (The internal temperature will continue to rise.)

  7. Slice thinly across the grain and serve.


  • 1 grassfed boneless NY strip steak (aged in vacuum package in refrigerator for 10-14 days)

  • 1 Tbsp olive oil

  • Sea salt and pepper

Red Wine Mushroom Sauce:

  • 1 shallot or Vidalia® onion, thinly chopped

  • 1 cup (8 oz) sliced baby bella mushrooms

  • 1 ½ tsp fresh thyme (We used powdered)

  • 1 cup dry full-bodied red wine (We used Merlot)

  • 3 Tbsp unsalted butter

  • Sea salt and pepper to taste


  1. Remove steak from packaging after 10-14 days and pat dry with paper towels. Let steak come to room temperature, about 30-60 minutes. Pat dry again just before cooking.

  2. Season steak on both sides with salt and pepper.

  3. Place in a well seasoned cast iron skillet on the stove on high heat. When pan is very HOT and smoking, add olive oil and place steak in the hot pan. Cook on the first side about a minute (it should be sizzling). With tongs flip the steak over and sear the other side. Keep cooking over the high heat, flipping every 30 seconds for 4-5 minutes. It should be nice and dark and crusty! Check for doneness (medium rare, 120-125° F). Remember the steak will continue to cook after removing from the heat! Place on  plate and tent with foil while making the sauce.

  4. Lower the heat to medium for the pan to cool a bit, add more oil if needed and place the mushrooms, onions, and thyme. Sauté for 5 minutes until mushrooms begin to brown and soften. Add red wine and scrape the bottom of the pan with a wooden spoon to get any brown bits. Bring to a boil.

  5. Cook until it reduces to about half (7-8 minutes). Turn heat to low and stir in butter. When the butter has melted, remove the sauce from heat. Season with salt and pepper. Serve the steak with wine sauce drizzled over the top.

Cast Iron NY Strip with Red Wine Mushroom Sauce

Put Steak in refrigerator for 10-12 days in the vacuum package. After the 10 days remove the steak from the package and pat dry on a paper towel. Season with salt and pepper or any seasonings you choose. 


Set your griddle to 400° F. Put steak on griddle and sear 2 minutes on each side (making sure that all surfaces are seared).


Immediately remove steak from griddle, place in heated pan, and put in a 350° F preheated oven for 10 minutes. (or until internal temperature reaches desired doneness.)


Remove from oven and put butter on steak; cover and let sit for 2-4 minutes.


We use a thermometer inserted in the meat while it cooks in the oven for desired doneness. We like medium rare about 145° F. (Remember steak continues to cook once removed from heat.)

NY Strip

Put Steak in refrigerator for 4-5 days in the vacuum package. After the 4 days remove the steak from the package and pat dry on a paper towel. Let it stand until it reaches room temperature. Season with salt and pepper or any seasonings you choose. 


Set your griddle to 400° F. Put steak on griddle and sear 2 minutes on each side (making sure that all surfaces are seared)


Immediately remove steak from griddle, place in hot pan or on a rack, and put in a 350° F preheated oven for 12 minutes. (or until internal temperature reaches desired doneness.)


Remove from oven and put butter on steak; cover and let sit for 2-4 minutes.


We use a thermometer inserted in the meat while it cooks in the oven for desired doneness. We like medium rare about 145° F. (Remember steak continues to cook once removed from heat.)

Ribeye Steak

Marinated Sirloin Steak

Marinade by: Lara Lyn Carter


  • 2 lbs of Sirloin Steak

  • 1/4 cup pecan oil

  • 2 Tbsp chopped fresh rosemary

  • 2 Tbsp chopped fresh oregano

  • 1 clove minced garlic



Combine ingredients and marinate overnight. Grill on a high heat (around 400° F) for about 5-6 minutes on each side, or until internal temp reaches medium rare (around 135-140° F). Remove from heat and allow to rest 5-10 minutes. Cut thinly across the grain and serve over salad.


  • Steak (1 ¼ to 1 ½ inches thick) - NY Strip, Filet, Sirloin, Ribeye, T-Bone etc.

  • ½ to 1 tsp course Kosher or course Sea salt



Place salt on meat. For each inch of thickness, let sit at room temperature for 1 hour.


Less than 1 inch steaks, sit for 30-45 minutes. (1 ¼ inch sits 1 hour 15 minutes) ( 1 ½ inch sits 1 hour 30 minutes)


Not much time to sit; add more salt and limit the time!


RELATED: thickness of meat: amount of salt: time  


Got more time; cut back on salt and let sit longer!


RINSE all salt off BOTH sides!  Pat Very Dry on both sides.


Season with fresh ground pepper, add NO more SALT!!


GRILL:  When cooked, immediately remove from grill, top with Garlic-Herb Butter, wrap in foil and let sit for 5 minutes. Save juices for rice or potato.


REMEMBER: watch grilling time on steaks, less than 1 inch.


Also, the more marbled meat, limit timing and salt. Fattier (marbled) meat, faster the salt works through the meat.


Garlic-Herbed Butter


  • 1 stick unsalted butter softened (not melted)

  • 1-3 cloves of garlic smashed (I use prediced in jar)

  • May add your favorite herbs (handful) basil, parsley etc. (I do not)



Combine all ingredients. Spoon butter mixture on plastic wrap. Roll and shape into a log.

Refrigerate for 30 minutes. Slice ¼ disks and top steaks. May make before and keep in refrigerator or freezer. 

Grilled Steak with Garlic Herb Butter

Chefs refer to these as “the poor man’s rib eye” because it comes from the 5th rib of the cow. (Rib eyes come from ribs 6-12).  As you can see it is very close to the rib eyes and you can have a steak dinner for a fraction of the cost.



  • 2 chuck eye steaks

  • 1 tsp kosher salt

  • ½ tsp ground pepper

  • 2 Tbsp olive oil

  • 1 Tbsp unsalted butter


  1. Sprinkle steaks on both sides with salt and pepper. Chill uncovered at least 1 hour (can chill up to 8 hours)

  2. Remove steaks from the refrigerator and let stand at room temperature 30 minutes.

  3. In meantime preheat oven to 450° F.

  4. Heat oil in a 12 inch cast iron skillet over medium-high heat. Place steaks in hot oil and sear 3 minutes per side. Put skillet in oven and cook until desired degree of doneness, about 5 minutes for medium-rare.

  5. Remove from oven and add butter (and garlic if desired)

  6. Place steaks on a plate and let rest 5 minutes. Thinly slice against grain and serve with a sprinkle of sea salt

Chuck Eye Steak

Flank steak is a tougher cut of meat because it comes from the hard-working heavy muscled abdominal area. It has a meaty flavor that works best cut thinly against the grain meaning you are cutting in the opposite lines in the meat.

(If you cut with the grain, the meat will be chewy.)  Marinades not only add flavor to this steak, but often are used to make this cut of beef a little more tender.

If you have a favorite marinade, use this as a liquid base for cooking in your crock pot. Remember, flavors intensify with the duration of cooking, so you may want to be light-handed with the spices, onion and garlic. (Possibly cutting those amounts in half.)

Flank Steak Tips


  • 2 lbs Flank Steak

  • 1 large Vidalia® onion or sweet onion quartered

  • 1 tsp coarse salt

  • 3/4 cup olive oil

  • 1/3 cup distilled white vinegar

  • 1/3 cup fresh lime juice

  • 2 Tbsp oregano

  • 1 cup diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • Sliced avocados


By: Lara Lyn Carter 


Arrange the beef in a crock pot that has been sprayed with non-stick cooking spray. Arrange the onion around the beef. Mix together the salt, olive oil, vinegar, lime juice, and oregano. Pour the mixture over the beef. Cover and cook the beef on high for 8 hours. Remove the beef and onion from the crock pot. Shred the beef and onions onto a large platter. Serve with the diced tomatoes, cilantro, and avocado.


  • 2 lbs flank steak

  • 1 Tbsp chili powder

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp salt

  • 2 Tbsp lime juice

  • 1 cup beef broth



Coat 8 quart crock pot with oil.

Place sliced peppers and onions on the bottom.


Place the steak in pot and top with all ingredients.


Cover and cook on low for 6 hours.


Once done, shred with a fork.

Serve on a tortilla with shredded cheese, pico sauce, and lettuce.

Flank in Crock Pot


  • 1  ½ - 2 lbs flank steak

  • ½ cup olive oil

  • ½ cup soy sauce

  • ¼ cup red wine vinegar

  • 1 Tbsp minced garlic

  • 2 Tbsp honey

  • 1 tsp black pepper



Whisk oil, soy sauce, vinegar, garlic, pepper, and honey until the honey dissolves. Place the meat in a bag and pour the marinade over the meat coating it well. Refrigerate overnight. (Discard marinade)

Preheat cast iron pan to medium-high on top of the stove.


Place steak into the pan for 2 minutes, flip, cook 2 minutes more, flip cook 2 minutes more or until medium rare. Remove from heat and let steak rest for 5 minutes before slicing. Serve.

Cast Iron Flank Steak

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