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Sliced Slow Cooker Carne Asada on a white plate, topped with pico de gallo and avocado, garnished with cilantro

Slow Cooker Carne Asada

This Slow Cooker Carne Asada is a time-saving recipe that delivers tender, juicy steak with minimal effort. Perfect for a weeknight dinner, it’s packed with flavor and ideal for making homemade carne asada tacos.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 pounds flank beef steak The best cut for carne asada. Make sure it’s trimmed of excess fat for clean slices.
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt (use more to taste; I recommend 1 teaspoon)
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • ¼ cup freshly squeezed orange juice (about 1 orange)
  • ¼ cup freshly squeezed lime juice (about 1 lime)
  • ¼ cup freshly squeezed lemon juice (about 1 lemon)
  • ¼ cup soy sauce or tamari (for gluten-free)
  • 2 tablespoons white vinegar
  • Optional: Pico de gallo, corn tortillas, avocado, Cotija or feta

Method
 

  1. Mix spices: In a small bowl, combine smoked paprika, cumin, chili powder, salt, pepper, onion powder, garlic powder, and oregano. Stir in olive oil to create a paste.
  2. Rub the steak: Coat both sides of the flank steak with the spice mixture, ensuring even coverage.
  3. Prepare the marinade: In a measuring cup, whisk together orange juice, lime juice, lemon juice, soy sauce, and vinegar.
  4. Set up your slow cooker: Grease the crockpot and pour half the liquid mixture into the bottom.
  5. Cook low and slow: Place the steak into the crockpot and pour the remaining juice mixture over the top. Cover and set on LOW for 6 hours.
  6. Rest and slice: Remove the steak and let it rest for 5-10 minutes before slicing thinly against the grain with a serrated knife.
  7. Mix with juices: Return the sliced steak to the crockpot to soak in the flavorful juices.
  8. Serve: Use tongs to pile it onto corn tortillas. Top with pico de gallo, avocado, and Cotija cheese, if desired.

Notes

Quick tip: If you don’t have a slow cooker, you can use a Dutch oven in the oven at 275°F for a similar result, though it won’t be as hands-off.