Flank Steak Recipes Slow Cooker: The Ultimate Tender Recipe
Tired of tough steak? Our foolproof flank steak recipes slow cooker method guarantees tender, juicy results every time. Get the foolproof tips now!
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.