Description
Succulent skirt steak, slow-cooked to perfection with onions. Great in salads, tacos, or on bread.
Ingredients
Units
- 2 lbs (900 g) skirt steak
- 2 teaspoons garlic powder or 3 cloves minced (10 g) garlic powder
- 1.5 teaspoons (7 g) cumin
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) Italian seasonings
- 1 teaspoon (5 g) black pepper
- 0.5 teaspoons (2.5 g) onion powder
- 2 large onions, sliced thin (about 300g each) onions
- 0.5 cups (120 ml) water
Instructions
- In a large bowl or resealable bag, combine the skirt steak, garlic powder or minced garlic, cumin, salt, Italian seasoning, black pepper, and onion powder. Mix well to coat the meat evenly.
- Seal and refrigerate to marinate for at least 2 hours, preferably overnight, to deepen the flavor.
- Thinly slice the onions and place them in the bottom of a large slow cooker, spreading them evenly.
- Lay the marinated skirt steak over the onions and pour in 1/2 cup (120 ml) of water.
- Cover the slow cooker and cook on low heat for about 8 hours, until the meat is tender and easy to shred.
- Once cooked, remove the steak from the slow cooker and use two forks to pull it apart into shreds.
- Return the shredded meat to the slow cooker and toss gently with the cooked onions and juices.
- Serve warm with the onions piled on top, or use as a filling for tacos, rice bowls, or sandwiches.
Notes
- For enhanced flavor, use freshly minced garlic instead of garlic powder.
- To prevent the steak from becoming tough, ensure it’s cooked to an internal temperature of 130-135°F (54-57°C) for medium-rare.
- Leftovers can be stored in the refrigerator for up to 4 days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 90