Ever searched for flank steak recipes slow cooker style, only to be met with a dry, tough, and frankly disappointing result? You’re not alone. This lean cut can be tricky, but I’m here to tell you that melt-in-your-mouth, shreddable, and intensely flavorful steak from your slow cooker is not only possible—it’s incredibly easy with the right technique.
Forget everything you thought you knew. This post reveals the foolproof method that guarantees a tender, juicy steak every single time. We are diving deep into the definitive guide for flank steak recipes slow cooker enthusiasts. We’ll explore the techniques that make all the difference, delicious flavor variations, and even brilliant ideas for leftovers. Get ready to master the slow cooker flank steak that will have everyone asking for your secret.
Why This Recipe is the Best
We’re not just throwing a piece of meat in a pot. This recipe is built on a foundation of culinary technique designed for maximum flavor and perfect texture. Here’s why it’s a standout among flank steak recipes slow cooker:
- Foolproof Method: We focus on a simple, yet critical, technique—the pre-sear—that locks in moisture and prevents the steak from becoming tough. It’s the secret to reliable results every time.
- Incredibly Flavorful: We build deep, savory layers of flavor. It starts with a simple marinade, continues with a perfect sear to develop a rich crust, and finishes with a slow braise in an aromatic sauce.
- Extremely Versatile: This core recipe for beef flank slow cooker is a fantastic starting point. With a few simple swaps, you can transform this one base recipe into steak tacos, hearty sandwiches, or even a delicious slow cooker Mongolian beef.
Core Recipe Card
Flank Steak Recipes Slow Cooker: The Ultimate Tender Recipe
Equipment
- 6-quart slow cooker
- Large skillet
- Tongs
- Whisk
Ingredients
- 2 lbs flank steak or skirt steak
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup low-sodium beef broth
- 1/4 cup honey or brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp black pepper
Optional for Thickening:
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Marinate (Optional but Recommended): In a small bowl, whisk together soy sauce, honey, Worcestershire sauce, and black pepper. Place the flank steak in a zip-top bag or shallow dish and pour half of the marinade over it. Let it sit for at least 30 minutes, or up to 4 hours in the fridge.
- Sear the Steak: Pat the steak dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until a deep brown crust forms. Transfer the steak to the slow cooker.
- Sauté Aromatics: In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Pan: Pour the beef broth and the remaining marinade into the skillet. Scrape the bottom of the pan with a wooden spoon to lift all the flavorful browned bits. Bring to a simmer.
- Slow Cook: Pour the onion and sauce mixture over the steak in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The steak is done when it's fork-tender.
- Rest and Slice: Remove the steak from the slow cooker and let it rest on a cutting board for 10 minutes. This is crucial for keeping it juicy. Slice thinly against the grain.
- Finish the Sauce (Optional): If you prefer a thicker sauce, pour the cooking liquid into a small saucepan. In a separate bowl, whisk together cornstarch and cold water to make a slurry. Slowly whisk the slurry into the sauce over medium heat and simmer until thickened. Pour over the sliced steak and serve.
Notes
- Don’t Skip the Sear! Searing the steak is the most important step for developing a deep, rich, beefy flavor. It makes all the difference.
- Slice Against the Grain: Look for the direction of the muscle fibers in the cooked steak and slice perpendicular to them. This ensures maximum tenderness.
- Ingredient Control: Using low-sodium soy sauce and beef broth is highly recommended to control the overall saltiness of the final dish.
- Alternative Cuts: This recipe works wonderfully with skirt steak as well. The method for a beef skirt slow cooked preparation is identical.
Ingredients You’ll Need
- Flank Steak
- Olive Oil
- Yellow Onion
- Garlic
- Low-Sodium Soy Sauce
- Low-Sodium Beef Broth
- Honey or Brown Sugar
- Worcestershire Sauce
- Black Pepper
A Note on Ingredients
Choosing the right components is key. For successful flank steak recipes slow cooker style, you must start with a good cut. For the flank steak, look for a piece with consistent thickness and a deep red color. This recipe also works beautifully for a beef skirt in slow cooker preparation. For the liquids, always opt for low-sodium soy sauce and beef broth to control the final saltiness.
Step-by-Step Instructions
Here’s the detailed breakdown of how to achieve perfection for your slow cooker flank steak.
- The Marinade: A quick marinade tenderizes and seasons the meat from the inside out.
- The Critical Sear: Searing creates the Maillard reaction, developing complex flavor. This step alone elevates your dish from good to great.
- Building the Base: Sautéing the aromatics in the same pan creates the foundational flavor layer for your sauce.
- Deglazing the Pan: When you pour liquid into the hot pan, you release all the delicious caramelized bits (fond). That’s pure flavor!
- The Slow Cook: Arrange everything in the slow cooker and let the low, gentle heat work its magic.
- Shred or Slice: For maximum tenderness, you must slice flank steak against the grain. Look for the long muscle fibers and cut perpendicular to them.
- Finishing the Sauce: This optional step turns the thin cooking liquid into a rich, velvety gravy.
Pro Tips for Perfect Flank Steak
These professional tips are what separate good from great when it comes to flank steak recipes slow cooker mastery.
- Don’t Skip the Sear: It’s the #1 key to a deep, beefy flavor profile.
- Always Slice Against the Grain: This shortens muscle fibers, making each bite tender.
- Low and Slow is the Key: For lean cuts like flank, cooking on LOW is better than HIGH. It gives connective tissue time to break down gently.
- Let it Rest: Resting the steak for 10 minutes before slicing allows the juices to redistribute, ensuring every slice is moist.
Flavor Variations
One of the best things about mastering a base flank steak recipes slow cooker method is the ability to create endless variations.
- Slow Cooker Mongolian Beef: A fantastic use for this recipe. Add 2 tablespoons of brown sugar, 1 tablespoon of grated ginger, and 1 teaspoon of sesame oil to the base sauce. It’s one of the most popular flank steak recipes slow cooker variations for a reason.
- Mexican-Inspired (for Tacos): Swap the soy sauce for the juice of 1 lime and 1 orange. Add 1 tablespoon of chili powder and 1 teaspoon of cumin to the sauce.
- Italian-Inspired (Beef Braciole Style): Omit the soy sauce/honey. Use a 15-ounce can of crushed tomatoes, 1 cup of beef broth, and 1 teaspoon each of dried oregano and basil.
What to Serve With Slow Cooker Flank Steak
The beauty of these flank steak recipes slow cooker is their versatility. They pair well with almost anything:
- Creamy Mashed Potatoes
- Roasted Broccoli or Green Beans
- Cilantro Lime Rice
- Warm Flour Tortillas
How to Use Leftovers
Leftover slow cooker flank steak is a gift that keeps on giving.
- Flank Steak Tacos: Reheat the shredded beef and serve in warm tortillas with your favorite toppings.
- Steak Sandwiches: Pile the beef on a toasted hoagie roll with provolone cheese.
- Steak and Salad Bowl: Top mixed greens with the steak, corn, and black beans.
Frequently Asked Questions (FAQ)
Q: Why did my flank steak turn out tough? A: This is a common issue with many flank steak recipes slow cooker and usually happens for two reasons: it was cooked too high, too fast, or it was sliced with the grain. Stick to the “low and slow” method and always slice against the grain for tender results.
Q: Can I put raw flank steak directly in the slow cooker? A: While you technically can, we strongly advise against it for high-quality results. Searing is a non-negotiable step for developing the deep, savory flavor that makes the best slow cooker flank steak.
Q: Can I use skirt steak or another cut of meat? A: Absolutely. Many flank steak recipes slow cooker can be adapted for other cuts. This recipe is excellent for a beef skirt slow cooked preparation, for example. Brisket or chuck roast also work, but cooking times may need to be adjusted longer.
Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave.
Q: Can I make this in an Instant Pot? A: Yes! Use the ‘Sauté’ function to sear the steak and cook the aromatics. Return the steak to the pot with the sauce, secure the lid, and cook on High Pressure for 25-30 minutes. Allow a 15-minute natural pressure release before opening.
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