flank steak crock pot recipe
The Best flank steak crock pot recipe
The health benefits make it even better. Lean and packed with protein, flank steak is a great way to get your daily dose without overdoing the fat. The crock pot method keeps it moist without needing heavy sauces, so you can let the natural flavors shine. It’s also versatile—you can season it simply with salt and pepper or go all out with spices and marinades, and the slow cooker keeps it tender no matter how you prepare it. Whether you’re feeding a crowd for a holiday meal or just making a quick weeknight dinner, this method makes it effortless to serve something delicious that everyone will actually enjoy.
Easy Slow Cooker Flank Steak with Chimichurri
Tenderize a flank steak in the slow cooker with garlic and onions, then finish with a bright chimichurri sauce for a restaurant-style meal that’s effortless to prepare. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb flank steak (about 1-inch thick)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup beef broth
- 1 cup parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tbsp red pepper flakes (adjust to taste)
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
Pat the flank steak dry with paper towels and season generously with salt and pepper on both sides. -
2
In a large slow cooker, combine the steak, olive oil, minced garlic, diced onion, and beef broth. Stir to coat evenly. -
3
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 4–5 hours, until the meat is fork-tender and the broth has slightly reduced. -
4
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain. -
5
While the steak rests, prepare the chimichurri by combining parsley, garlic, vinegar, red pepper flakes, olive oil, salt, and black pepper in a bowl. Mix well. -
6
Slice the steak thinly and serve immediately over rice or with grilled vegetables, drizzled with chimichurri.
🔧Equipment
- Slow cooker
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow Cooker Flank Steak with Chimichurri Works
❓ Frequently Asked Questions About Slow Cooker Flank Steak with Chimichurri
How do I choose the right flank steak for this recipe?
Use a good-quality flank steak that is at least 1-inch thick and free from large bones. Look for a cut that is medium to well-marbled, as fat contributes to flavor and tenderness. Avoid overly tough or dry steaks, as they won’t cook evenly in the crock pot.
Can I substitute another type of beef for flank steak?
Yes, you can use skirt steak or even a thin-cut sirloin, but keep in mind the texture will differ. Flank steak’s leaner profile makes it ideal for slow cooking, so a thicker cut like chuck roast could work if you prefer a more robust flavor.
How long should I cook the flank steak in the crock pot?
For a tender, fall-apart result, cook on Low for 8–10 hours or High for 4–5 hours, depending on the steak’s thickness. Check at the 5-hour mark if using High heat—it should be fork-tender and slightly pink in the center.
What’s the best way to slice the flank steak after cooking?
Let the steak rest for 10–15 minutes before slicing against the grain. Thin, diagonal slices (about ½-inch thick) are ideal for serving with sauces like salsa or chimichurri.
Can I add vegetables or other ingredients to the crock pot while cooking?
Yes, but keep it simple. For extra flavor, add a small onion, garlic cloves, or even a splash of red wine or beef broth. Avoid overcrowding the pot—this can dilute the meat’s natural juices.
