Unbelievably tender flank steak that practically melts in your mouth—all thanks to your trusty crock pot! Using this lean cut in a slow cooker might seem unconventional, but trust me, the results are nothing short of magical. You’re about to discover how to transform a potentially tough steak into a succulent, flavor-packed masterpiece with minimal effort.
Why This Recipe Works
- The slow, low-temperature cooking breaks down the tough fibers in flank steak, resulting in incredibly tender meat that shreds easily with a fork.
- Using a flavorful liquid base (like beef broth and Worcestershire sauce) ensures the steak absorbs moisture and richness throughout the cooking process, preventing dryness.
- Searing the steak before slow cooking creates a beautiful crust and enhances the depth of flavor through Maillard reaction, adding complexity to the final dish.
- The hands-off approach means you can set it and forget it, making it perfect for busy weeknights or meal prep without sacrificing quality or taste.
- This method is incredibly versatile—the cooked steak can be used in tacos, sandwiches, salads, or as a main course, adapting to whatever you’re craving.
Ingredients
- 2 lbs flank steak, trimmed of excess fat
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium recommended)
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon salt (adjust to taste)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 tablespoons cornstarch (for slurry, optional)
- 2 tablespoons water (for slurry, optional)
- Fresh parsley, chopped (for garnish)
Equipment Needed
- 6-quart or larger slow cooker (crock pot)
- Large skillet or frying pan
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowl (for slurry, if using)
- Whisk (for slurry, if using)
Instructions
Step 1: Prepare and Sear the Flank Steak
Pat the flank steak completely dry with paper towels—this is crucial for achieving a good sear without steaming. Season both sides generously with salt and black pepper, ensuring an even coating. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2-3 minutes. Carefully place the steak in the hot skillet and sear for 3-4 minutes per side, until a deep brown crust forms. Avoid moving the steak around; let it develop that beautiful color. Use tongs to transfer the seared steak to the crock pot insert. Pro tip: Don’t skip the searing step! It locks in juices and adds a rich, caramelized flavor that slow cooking alone can’t achieve.
Step 2: Sauté the Aromatics and Build the Liquid Base
In the same skillet used for searing (don’t wash it—those browned bits are flavor gold!), reduce the heat to medium. Add the thinly sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another 30-60 seconds, just until fragrant. Pour in the beef broth to deglaze the pan, scraping up all the browned bits with a wooden spoon. Stir in the Worcestershire sauce, soy sauce, brown sugar, smoked paprika, thyme, and bay leaf. Bring the mixture to a gentle simmer for 1-2 minutes to allow the flavors to meld. Carefully pour this liquid over the flank steak in the crock pot, ensuring it surrounds the meat evenly.
Step 3: Slow Cook to Tender Perfection
Place the lid securely on the crock pot and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low and slow method is ideal for flank steak, as it gently breaks down the connective tissues without overcooking. Avoid lifting the lid during cooking to maintain a consistent temperature and moisture level. The steak is done when it easily shreds with a fork and reaches an internal temperature of 195-205°F for optimal tenderness. If using a thermometer, insert it into the thickest part of the meat without touching the bone (though flank steak is boneless, so just aim for the center).
Step 4: Shred the Steak and Thicken the Sauce (Optional)
Once cooking is complete, carefully remove the flank steak from the crock pot using tongs and place it on a cutting board. Discard the thyme sprigs and bay leaf. Use two forks to shred the steak into bite-sized pieces—it should pull apart effortlessly. For a thicker sauce, create a slurry by whisking together the cornstarch and water in a small bowl until smooth. Stir this slurry into the liquid in the crock pot, then return the shredded steak to the pot. Cook on HIGH for an additional 15-20 minutes, uncovered, until the sauce has thickened to your desired consistency. Pro tip: If you prefer a saucier dish, skip the slurry and enjoy the natural juices as is!
Step 5: Serve and Garnish
Taste the shredded steak and sauce, adjusting seasoning with additional salt or pepper if needed. Serve the flank steak hot, spooning the flavorful sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. For a low-carb option, try it over cauliflower mash or alongside roasted vegetables. Pro tip: Let the steak rest for 5-10 minutes after shredding and before serving to allow the flavors to settle and the meat to reabsorb some juices.
Tips and Tricks
For the best results, choose a flank steak that is uniformly thick to ensure even cooking. If one end is significantly thinner, you can fold it under before searing. If you’re short on time, you can skip searing, but I highly recommend it for depth of flavor—those browned bits are worth the extra pan! To make this recipe ahead, complete all steps through shredding, then store the steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much. For freezer meals, cool the cooked and shredded steak completely, then portion it into freezer-safe bags or containers with the sauce. It will keep for up to 3 months; thaw overnight in the refrigerator before reheating. If you don’t have cornstarch for thickening, you can use arrowroot powder or tapioca starch as a gluten-free alternative, or simply reduce the sauce by simmering it uncovered for longer. For a richer sauce, substitute half of the beef broth with red wine or add a tablespoon of tomato paste during the sauté step. To enhance the umami flavor, consider adding a teaspoon of fish sauce or a splash of balsamic vinegar to the liquid base. If your slow cooker tends to run hot, check the steak an hour earlier than the recommended time to prevent overcooking. Lastly, don’t discard the cooking liquid—it makes an incredible base for soups or gravies!
Recipe Variations
- Mexican-inspired: Swap the Worcestershire and soy sauce for 1/4 cup lime juice, 2 tablespoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon oregano. Add a diced jalapeño with the onions for heat. Serve with tortillas, cilantro, and avocado for delicious steak tacos or burrito bowls.
- Asian-style: Replace the beef broth with 1 cup of coconut milk, use rice vinegar instead of Worcestershire, and add 1 tablespoon grated ginger and 1 teaspoon sesame oil. Thicken with a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then stir in 1 cup of snap peas during the last 30 minutes of cooking. Serve over rice or noodles.
- Italian herb: Use 1 cup of red wine instead of beef broth, and add 1 tablespoon of Italian seasoning, 1/4 cup of tomato paste, and a pinch of red pepper flakes. Stir in 1/2 cup of chopped sun-dried tomatoes during the last hour of cooking. Serve over polenta or with crusty bread.
- BBQ twist: Omit the Worcestershire and soy sauce, and use 1 cup of your favorite BBQ sauce mixed with 1/2 cup of beef broth. Add 1 tablespoon of mustard and 1 teaspoon of liquid smoke for that smoky flavor. Shred and serve on buns with coleslaw for pulled steak sandwiches.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak works wonderfully, you can substitute it with skirt steak, chuck roast, or brisket. Keep in mind that thicker cuts like chuck roast may require an additional 1-2 hours of cooking time on low to become tender. Skirt steak has a similar texture but might cook slightly faster due to its thinner profile. Always aim for an internal temperature of 195-205°F for shreddable tenderness, regardless of the cut. Avoid very lean cuts like sirloin, as they can become dry in the slow cooker.
How do I prevent the steak from becoming tough or dry?
The key to avoiding toughness is low and slow cooking—don’t rush it by using the high setting unless necessary. Flank steak has connective tissue that needs time to break down, so cooking it for at least 6 hours on low is ideal. Also, ensure there’s enough liquid in the crock pot; the steak should be mostly submerged. If you’re concerned about dryness, you can add an extra 1/4 cup of broth or even a splash of red wine. Finally, avoid overcooking—check for doneness when the meat shreds easily but isn’t falling apart completely.
Can I make this recipe without searing the steak first?
Yes, you can skip searing if you’re in a hurry, but I don’t recommend it. Searing creates a flavorful crust through the Maillard reaction, which adds depth and richness to the dish. If you omit this step, the steak will still be tender but might lack that caramelized, complex flavor. To compensate, you could brown the onions and garlic longer or add a tablespoon of tomato paste to the liquid for extra umami. However, for the best results, take those extra 10 minutes to sear—it makes a noticeable difference!
Is it possible to overcook the flank steak in the slow cooker?
Yes, it is possible, though the slow cooker is forgiving. If cooked too long, the steak can become mushy or dry out, especially if there’s not enough liquid. For flank steak, I recommend a maximum of 8 hours on low or 4 hours on high. Beyond that, the meat may start to lose its texture. Using a meat thermometer to check for an internal temperature of 195-205°F is the best way to ensure perfect doneness without overdoing it. If you’re not home to check, err on the side of less time, as you can always cook it longer if needed.
What are the best ways to serve this shredded flank steak?
This versatile dish can be served in numerous ways! For a classic approach, pile it over mashed potatoes or creamy polenta with the sauce spooned on top. It’s fantastic in tacos or burritos with fresh salsa and guacamole. Try it on toasted buns with coleslaw for a sandwich, or atop a salad for a lighter meal. It also pairs well with egg noodles, rice, or even stuffed into baked potatoes. Leftovers are great in omelets, quesadillas, or as a pizza topping—get creative!
Summary
This crock pot flank steak recipe delivers fall-apart tender meat with minimal effort. Sear, slow cook, shred, and enjoy versatile, flavor-packed meals all week long!