Total Time: 8-10 hours | Serves: 6-8 | Difficulty: Easy
There’s nothing quite like the magic of arriving home to the smell of slow-cooked beef that’s been cooking all day. Flap steak, the oft-neglected cut at the butcher shop, somehow becomes the most tender, savory meat imaginable after an afternoon of cooking. It’s a cheap, lean cut, full of beefy flavor that can handle anything you put on it.
The key to making great slow cooker flank steak is to have patience. Flank steak has long muscle fibers, and it takes a few hours for these muscle fibers to break down. When they do, you can literally tear the meat with a fork. Let me tell you about my favorite recipes.
Why Flank Steak Belongs in Your Slow Cooker
Flank steak is also only half the cost of ribeye or tenderloin, and the results are outstanding when it is cooked low and slow. The connective tissues that make it tough during fast cooking become gelatin after 8+ hours of cooking, which creates that luxurious texture we all salivate over. It can also handle marinades and braising liquids better than any other cut, so it is infused with flavor in each bite.
Recipe 1: Classic Slow Cooker Flank Steak with Caramelized Onions
This is where simplicity meets perfection. Five ingredients, zero effort, maximum flavor.
Ingredients
- 2 pounds flank steak
- 3 large onions, cut in half-moons
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Season the flank steak well on both sides with salt and pepper.
- Olive oil needs to be heated in a skillet over high heat, and the steak is seared for 2 minutes each side, which browns the steak. Although it is not essential, it is a game-changer.
- Put some sliced onions at the bottom of your slow cooker. Place your seared steak.
- Combine the beef broth, Worcestershire sauce, and garlic. Pour over the steak.
- over and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- Slice against the grain, then serve with the caramelized onions spooned over the top.
Recipe 2: Asian-Inspired Mongolian Beef
Skip the takeout dinner. This version is healthy and inexpensive and requires no cooking on your part!
Ingredients
- 2 pounds flank steak, cut into thin strips
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 5 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch + 3 tablespoons water
- Green onions and sesame seeds, for garnish
Instructions
- Whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, and red pepper flakes.
- The sliced flank steak goes into a slow cooker, and sauce is poured over it.
- Cook on LOW for 6-7 hours, or HIGH for 3-4 hours.
- Finally, stir the cornstarch mixture into the sauce to thicken it, within the last 30 minutes.
- Serve over steamed rice, garnished with green onions and sesame seeds.
Recipe 3: Mexican Carne Asada for Tacos
Tender, zesty, and great for a taco night dinner. Make a batch and use it all week long.
Ingredients
- 5 pounds flank steak
- Juice of 3 limes
- Juice of 1 orange
- 6 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Lime juice, orange juice, garlic, jalapeno, cilantro, cumin, chili powder, salt, and pepper.
- Place the flank steak in the slow cooker, then pour in the marinade.
- Cook on LOW for 8 hours or until fork tender.
- Shred using two forks and let it absorb the juices for 10 minutes.
- Serve in warm tortillas with your favorite toppings: onion, cilantro, lime, salsa.
Pro Tips for Perfect Slow Cooker Flank Steak
Always cut against the grain of the meat. Refer to the lines running through the meat, and cut perpendicular to them. This reduces each muscle fiber, thus rendering each bite tender.
Do not skip the sear. The two minutes create a Maillard reaction that adds huge depth of flavor.
Low and slow wins. Try not to cook on high; the extra time on low really makes a difference.
Let it rest. Give the meat at least 10 minutes after cooking before slicing. This gives it time for the juices to redistribute.
Save those pan juices. Quickly reduce them in a pan to make a simple sauce or serve them right over the sliced meat.
Storage and Meal Preparation
Slow-cooker flank steak keeps beautifully in the refrigerator for up to 4 days, making it ideal for meal prep. Store the meat in its cooking liquid to keep it moist. It also freezes well for up to 3 months. It’s great to use throughout the week in tacos, grain bowls, sandwiches, salads, or just reheated with some mashed potatoes.
The slow cooker transforms an unassuming cut of meat into a culinary masterpiece. It has the capability to transform into a delicious home-cooked meal, ready when you come home from a day’s work, all thanks to its magical way of cooking. This is the kind of magic we can all get behind.
Conclusion
A slow-cooker flank steak is a dish that shows how, with the right amount of time and heat, you do not need an expensive piece of meat to make a highly flavorful dish. The flank steak, being a lean and relatively inexpensive cut of meat, is made tender and delicious in a variety of dishes, ranging from comforting onion gravy dishes to bold Asian-inspired dishes and spicy taco fillings.
As you prepare your slow cooker meals for the week, or simply need a ready-to-eat dinner when you walk in the door, slow cooker flank steak recipes can make your home cooking easier and more enjoyable. Set, forget, and let your slow cooker do all of the heavy lifting, and enjoy all of the benefits at the dinner table.
Frequently Asked Questions About Slow Cooker Flank Steak
1. Can you place the flank steak in a slow cooker?
Yes, it can be used in a slow cooker. While it can be tough because it cooks quickly, it will be tender in a slow cooker as the heat breaks down the muscle fibers.
2. Do steaks become more tender the more they are cooked?
Cooking the flank steak on low heat with moisture makes it more tender over time. Around 8 hours on LOW is usually perfect. Cooking the flank steak on HIGH for too long can sometimes result in dry meat. It’s best cooked on low heat with moisture.
3. Should the flank steak be submerged in a liquid in the slow cooker?
It doesn’t have to be totally immersed. But there must be adequate amounts of liquid within the slow cooker to provide a moist environment for the meat. This will prevent drying out of the meat.
4. Do you have to sear a flank steak before slow cooking?
Searing is not required, but it enhances the blend of flavors and the color. Browning your meat from the outside gives your dish a richer taste overall, even for a slow cooker flank steak recipe.
5. How do you slice flank steak such that it is not chewy?
Flank steak should always be cut against the grain. Cutting the meat in this way shortens the muscle fibers, making it much more tender and easier to chew.
6. Can I cook frozen flank steak in a slow cooker?
It is best to let the flank steak thaw before adding it to the slow cooker. This is to prevent meat from being in the unsafe temperature zone too long.
7. What can you make with leftover slow cooker flank steak?
Leftovers are incredibly versatile. Use the meat in tacos, burritos, rice bowls, sandwiches, salads, or serve it over mashed potatoes and vegetables.