Slow Cooker Chile-Crusted Flank Steak with Avocado
Tender flank steak coated in a spicy, smoky chile rub, served with creamy avocado slices for a protein-packed, Whole30-friendly dinner. This Mexican-inspired slow-cooker recipe (whole30), ready in about 255 minutes, pairs flank steak, ground cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs flank steak
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 medium, sliced avocado
- 1, cut into wedges lime
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat flank steak dry with paper towels, then rub evenly with cumin, chili powder, garlic powder, salt, and black pepper.
- Step 2: Place steak in slow cooker and cook on LOW for 4 hours until tender and easily pierced with a fork.
- Step 3: Rest steak for 10 minutes before slicing against the grain, then serve with avocado slices and lime wedges.
