flank steak recipe slow cooker

The Best flank steak recipe slow cooker

Slow Cooker Flank Steak with Chimichurri

4.8 from 1396 votes

A tender, flavorful flank steak cooked low and slow in the slow cooker, finished with a bright chimichurri sauce for a restaurant-quality meal at home. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time6 hours

Resting Time0 mins

Total Time6 hours 20 mins

Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Flank Steak

• 2 lbs flank steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika

For the Chimichurri

• 1 cup fresh parsley
• 3 cloves garlic
• ½ cup red wine vinegar
• ¼ cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt

👨‍🍳Directions

1. 1
   Pat the flank steak dry with paper towels and season generously with salt, pepper, and smoked paprika. Slice thinly against the grain if desired for easier slicing later.
2. 2
   Heat olive oil in a large slow cooker over medium-high heat. Brown the steak on all sides in batches, then transfer to the slow cooker. Add a splash of water to deglaze and scrape up any browned bits.
3. 3
   Cover the slow cooker and cook on low for 5–6 hours or until the steak reaches an internal temperature of 145°F. Remove the steak and let it rest for 10 minutes before slicing.
4. 4
   While the steak cooks, prepare the chimichurri by finely chopping parsley, mincing garlic, and combining with vinegar, olive oil, red pepper flakes, and salt in a bowl. Let it sit for 10 minutes to meld flavors.
5. 5
   Slice the steak thinly against the grain and toss with the chimichurri sauce just before serving.

🔧Equipment

• Slow cooker
• Cutting board
• Sharp knife
• Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 75🧂Sodium: 750🌾Total Carbs: 3🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 45

📝Notes

Tips: For extra tenderness, marinate the steak in the slow cooker overnight with additional spices. Use a meat thermometer to ensure the internal temperature reaches 145°F for medium-rare doneness. If you prefer a thicker sauce, simmer the chimichurri for 5 minutes before using.

❓ Frequently Asked Questions About Slow Cooker Flank Steak with Chimichurri

How do I know if my flank steak is cooked to medium-rare?

Use a meat thermometer to check the internal temperature—flank steak is done at about 130°F to 135°F for medium-rare. You can also test it by pressing the thickest part: it should feel slightly firm but still yield slightly when gently pushed.

Can I add any marinades or seasonings to the slow cooker?

While the slow cooker method relies on the steak’s natural flavor, you can add a few tablespoons of olive oil, garlic powder, smoked paprika, or even a splash of soy sauce to the bottom of the slow cooker for extra depth. Avoid overly acidic marinades, which can make the meat tough.

What if my flank steak isn’t tender enough after slow cooking?

For extra tenderness, let the steak rest for 10–15 minutes after removing it from the slow cooker. If it’s still firm, slice it thinly against the grain before serving—this breaks down the muscle fibers for a softer texture.

How should I slice the flank steak for serving?

Slice the steak against the grain into thin, even strips for maximum tenderness. If you prefer thicker cuts, slice it with the grain for a more chewy bite. A sharp knife works best for clean cuts.

Can I use a different cut of beef in the slow cooker method?

While flank steak is ideal, you can try a thicker-cut sirloin or even a flank-style chuck roast. Just adjust the cook time to ensure even doneness—thinner cuts may need 1–2 hours less, depending on the size.