I'm sorry, but shredded steak and cornbread? GIMMMAAAAY.
Oh dear heavenly day. There shouldn't be much convincing I need to do with this, right?
A hefty flank steak in a slow cooker for a few hours with onions and garlic, soy and Worcestershire sauce, tomato paste and lime juice.
Shall I continue?
A super simple cornbread mix with the seasoned and shredded meat all nestled inside, baked until the glories of the wonders of the babies of the earth that drink the morning dew.
Want me to go on?
Topped with crumbled queso fresco, fresh cilantro leaves and little bursts of lime juice in every bite.
There should be a couch nearby. Just lie down.
Rested? All right, start your steak! Stick that flank baby in a slow cooker with onions, garlic, and all that jazz I just mentioned. Let it cook for about 3.5 hours, until your house smells like heaven.
Shred, shred, shred! Let it cook another 30 minutes or so, soaking up all the juices.
Give the meat a rough chop before you stuff the cornbread with it. Or stick some kitchen shears down in it and cut it up. Whatever you want. This way, when you take bites of the meat it isn't too long and stringy.
THE MORE YOU KNOW.
Then grab a trusty Betty Crocker cornbread packet!
Mix the ingredients in a large bowl.
Now, spoon just a little of the mix into (greased) mini muffin tins and nestle the meat right down in it. AHHHH. I want to relive this.
After about 19 minutes in the oven, thiiiiis is what you get.
Get out, right?
Or get in?
Just get it.
This taste is going to BLOW YOUR MIND away. For more musings, visit her blog Bev Cooks and her Tablespoon profile.