Ingredients
For the steak
- 2 lb flank steak
- 1 packet of taco seasoning
- 2 cups beef broth or bone broth
- 1 medium onion diced
For the burrito bowls
- Cooked rice
- Can of black beans
- Shredded cheese
- Shredded lettuce
- Greek yogurt
- Salsa
Instructions
- Preheat oven to 325
- In an oven safe pot heat oil over medium heat
- Add onion and cook for 5 minutes until soft, remove from the pot
- Add another splash of oil
- Pat dry steak & rub all sides with taco seasoning
- Sear the steak on both sides for about 3 minutes until a golden crust forms
- Turn off the heat, remove steak and add the broth
- Using a rubber or wooden spatula scrape the bottom to ensure nothing is sticking
- Return the steak and the onions
- Cover with lid and place into the oven for 3 hours
- Remove from pot & shred, if it doesn't easily shred, bake for another 30 minutes, return beef back into the sauce and mix well
- Assemble bowls with all the toppings
- Store beef in the fridge for up to 4 days
Notes
- I have also made this recipe a few times without the diced onion when I didn't have one. So you can omit if you'd like.
- You can cook the flank steak in your slow cooker / crock pot by adding the steak, diced onion, broth and taco seasoning into your crockpot. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the steak is fork-tender.
- You can serve with tortilla shells and have tacos too!
Nutrition
Calories: 565kcalCarbohydrates: 42gProtein: 50gFat: 22gFiber: 9g