Slow Cooker Flank Steak
2 Comments Jun 17, 2024
Updated May 09, 2025
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This Slow Cooker Flank Steak is perfect for busy weeknights or feeding a crowd—quick to prep and packed with flavor from soy sauce, garlic, honey, tomato paste, and spices.
Skip the pricey steakhouse—this slow cooker flank steak is full of flavor and easy to make with just a few main ingredients like flank steak, sliced onions, and pantry staples. It cooks in as little as 3–4 hours and works great for leftovers, rice bowls, or sandwiches.
Ingredients for Crockpot Flank Steak
This from scratch flank steak recipe is easily thrown in the slow cooker. Find the full recipe under the recipe card under the images.
- Flank Steak: The highlight of this recipe is two hearty pounds of flank steak. You can also use skirt steak.
- Onions: Thinly sliced and added to the bottom of the slow cooker.
- Garlic: Whole cloves add flavor during the cooking process.
- Soy Sauce: Cut back on the salt by using low sodium soy sauce.
- Beef Broth: Helps create the delicious juices that flavor the beef and can be used as a topping.
- Other Wet Ingredients: Tomato paste, honey, Worcestershire sauce.
- Dry Seasonings: Ground coriander, smoked paprika, red pepper flakes, salt, and black pepper.
How to make Flank Steak in the Crockpot
Step One – Season the flank steak with salt and black pepper on both sides. Place the sliced onions and garlic cloves in the bottom of the slow cooker. Lay the seasoned flank steak on top of the onions and garlic.
Step Two – In a bowl, whisk together the soy sauce, beef broth, tomato paste, honey, Worcestershire sauce, ground cumin, smoked paprika, and red pepper flakes. Pour the prepared sauce over the steak, ensuring that it is evenly coated.
Step Three – Cover the slow cooker and cook flank steak on LOW for 7-8 hours, or on HIGH for 3-4 hours, until tender flank steak is achieved. Once cooked, shred steak with two forks directly in the crock pot
Step Four – Stir everything together. Serve the crock pot flank steak with suggestion below and enjoy!
Substitution Tricks
Here are some ways to change up this recipe:
- Add one cup of barbecue sauce to the slow cooker and make wonderful sandwiches from the shredded beef. These sandwiches go great with coleslaw and salt and vinegar chips!
- Don’t have soy sauce? Balsamic vinegar is a great substitute and will add great flavor.
- Flank steak can be hard to find, you can use a skirt steak, cheap bulk pack of top sirloins or even a chuck roast and still have great results.
My Serving Suggestions
Here is how I serve this tender steak to my guests and family:
- Serve this delicious steak over a bed of buttered mashed potatoes drizzled with some of the juices from the crock pot.
- It also tastes great with white rice, a baked potato, or egg noodles.
- Add a green side dish such as roasted vegetables or a green salad.
Featured Comment
“So easy and delicious! I cooked on high for 4 hours and the meat was actually so tender that I was able to just pull it apart with 2 forks and serve it pulled. Will be adding this to my recipe arsenal 🙂”
– Carly
Slow Cooker Flank Steak
Ingredients
- 2 pounds flank steak
- 1 onion, thinly sliced
- 4 cloves garlic
- ½ cup low-sodium soy sauce
- ¼ cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes, adjust to taste for desired level of spiciness
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the flank steak with salt and black pepper on both sides.
- In a bowl, whisk together the soy sauce, beef broth, tomato paste, honey, Worcestershire sauce, ground cumin, smoked paprika, and red pepper flakes.
- Place the sliced onions and garlic cloves in the bottom of the slow cooker.
- Lay the seasoned flank steak on top of the onions and garlic.
- Pour the prepared sauce over the steak, ensuring that it is evenly coated.
- Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the steak is tender.
- Once cooked, carefully remove the steak from the slow cooker and transfer it to a cutting board. Let it rest for a few minutes.
- Slice the steak across the grain into thin strips.
- Serve the savory and spicy slow cooker flank steak over a bed of creamy mashed potatoes (if desired) spooning the flavorful sauce from the slow cooker over the steak.
- Garnish with fresh parsley for a pop of color and added freshness. Enjoy!
Sarah’s Notes
- For a deeper flavor, marinate the flank steak in the sauce mixture for 30 minutes to 1 hour before placing it in the slow cooker.
- Adjust the red pepper flakes to suit your preferred level of spiciness.
- Flank steak can be hard to find, you can use a skirt steak, cheap bulk pack of top sirloins or even a chuck roast and still have great results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.
- Don’t have soy sauce? Balsamic vinegar is a great substitute and will add great flavor.
- Serve this delicious steak over a bed of buttered mashed potatoes drizzled with some of the juices from the crock pot.
- It also tastes great with white rice, a baked potato, or egg noodles.
- Add a green side dish such as roasted vegetables or a green salad.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Steak Recipes
- Vintage style Crockpot Swiss Steak and saucy Slow Cooker Salisbury Steak are both classic comfort food dishes with tender beef simmered in rich sauces.
- Cheesy Slow Cooker Italian Beef Sandwiches and EASY Crockpot Steak Burritos make hearty, flavorful meals packed with seasoned beef and melty cheese.
- Pepper and onion Slow Cooker Pepper Steak and Garlic Butter Crockpot Steak Bites are easy, savory options perfect for a family dinner or appetizer.
This is a great recipe! My boyfriend said I got him from his stomach.
So easy and delicious! I cooked on high for 4 hours and the meat was actually so tender that I was able to just pull it apart with 2 forks and serve it pulled. Will be adding this to my recipe arsenal 🙂