Dump raw beef flank steak in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more.

This 4-ingredient slow cooker summer sizzle using raw beef flank steak is the kind of set-it-and-forget-it meal that makes busy family nights feel special. You literally dump the raw flank steak and three pantry-friendly ingredients into the slow cooker, walk away, and come back to tender, flavor-packed beef that tastes like it took all day in the kitchen. It has the feel of backyard summer fajitas without standing over a hot grill, and it’s easy enough for a weeknight but tasty enough for company.

Serve the shredded beef tucked into warm flour or corn tortillas with shredded lettuce, diced tomatoes, shredded cheese, and a squeeze of lime. It’s also wonderful over rice or cauliflower rice with a side of corn on the cob or a simple green salad. For a heartier spread, add chips and salsa, sliced avocado, and a quick fruit salad—my kids love watermelon cubes alongside this meal. Leftovers make great next-day quesadillas or beef-topped baked potatoes.

Servings: 6

2 to 2 1/2 pounds raw beef flank steak

Place the raw beef flank steak flat in the bottom of a 5- to 7-quart slow cooker. If the steak is too long, cut it into 2 or 3 large pieces so it fits in a single layer.

Scatter the thinly sliced onion evenly over and around the flank steak in the slow cooker.

In a small bowl, stir together the salsa and taco seasoning until well combined. Pour this mixture evenly over the steak and onions, making sure most of the meat is coated. Do not add extra water; the beef and salsa will create plenty of cooking liquid.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the flank steak is very tender and easily shreds with a fork. Avoid lifting the lid during cooking so the heat stays in.

Once the steak is tender, turn off the slow cooker. Use two forks to shred the beef directly in the slow cooker, mixing it well with the onions and cooking juices so every bite is saucy and flavorful. Taste and adjust seasoning if needed with a pinch of salt.

Let the shredded beef rest in the warm slow cooker for about 5 minutes to soak up more of the juices. Serve hot with your favorite sides or tortillas, spooning some of the onions and sauce over the top of each serving.

For milder flavor and picky eaters, use mild salsa and only 3/4 of the taco seasoning packet, then let everyone add hot sauce at the table if they like more heat. For a smoky twist, choose a fire-roasted or chipotle salsa. If your family loves sweetness with savory dishes, stir in 1 to 2 tablespoons of brown sugar or honey along with the salsa and taco seasoning. To add extra veggies without adding more ingredients, pile bell pepper strips and extra onions into the tortillas when serving, or serve with a simple corn and black bean salad on the side. If you want this more like a sandwich filling, serve the shredded beef on toasted hoagie rolls with melted provolone or pepper jack. For a lighter option, spoon the beef over chopped romaine or mixed greens with corn, tomatoes, and a dollop of Greek yogurt instead of sour cream. Food safety tips: Always start with fully thawed flank steak; do not put frozen solid meat into the slow cooker, as it can sit too long at unsafe temperatures. Keep the slow cooker covered during cooking so it stays hot enough. Use a clean cutting board and knife for the raw beef, and wash your hands, utensils, and any surfaces that touched the raw meat with hot, soapy water. The beef is safe when it is fall-apart tender and has reached at least 145°F internally, though slow-cooked shredded beef will usually be well above that. Cool leftovers quickly and refrigerate within 2 hours; use within 3 to 4 days or freeze for up to 3 months.