Crockpot Flank Steak with Garlic and Soy
Flank steak crockpot recipes work because a long, wet cook breaks down this lean, fibrous cut. This one braises in garlic, soy and brown sugar until it shreds, great for tacos or bowls.
6
servings10
minutes8
hoursFlank steak braises in a soy, garlic and brown sugar sauce until it shreds easily. Great for tacos or rice bowls.
Ingredients
2 lb flank steak, cut into 3 pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 small onion, sliced
5 cloves garlic, minced
1/2 cup low-sodium beef broth
1/3 cup low-sodium soy sauce
3 tbsp packed brown sugar
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp chili powder
1 tbsp cornstarch
2 tbsp cold water
Directions
- Season the flank steak with salt and pepper.
- Sear the pieces in hot oil for 2 minutes per side until browned.
- Put the onion and garlic in the bottom of a 6-quart slow cooker.
- Whisk the broth, soy sauce, brown sugar, tomato paste, vinegar, cumin and chili powder.
- Place the steak on top and pour the sauce over.
- Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours.
- The beef is ready when it shreds with a fork. If it resists, cook another hour.
- Remove the meat and shred it across the grain.
- Mix cornstarch with cold water, stir it into the juices and cook on HIGH for 10 minutes.
- Return the beef to the sauce, toss and serve.
Notes
- Flank steak shreds best when cooked past tender. If you want slices, cook only 4 hours on LOW and cut against the grain. Skirt steak works the same. Leftovers keep 4 days and freeze for 3 months. Reheat in sauce.
Why flank steak needs a long cook
Flank steak is lean and full of long muscle fibers. Grilled fast and sliced thin, it is great. Cooked slowly in liquid for eight hours, it becomes something else: soft, shreddable beef you can pile into tacos, bowls or sandwiches. Flank steak crockpot recipes work because the long cook breaks those fibers down. The result is a budget-friendly beef dinner that is also a good meal prep recipe, with leftovers for the week.
This garlic and soy version uses a sweet, tangy sauce with brown sugar, tomato paste, cumin and chili powder. The beef soaks up the sauce as it cooks, and a cornstarch slurry at the end turns the juices into a glaze that coats every shred.
Ingredient notes
Flank steak: Buy about 2 pounds and cut it into 3 pieces so it fits and cooks evenly. Skirt steak and chuck are other options, but flank gives the cleanest shreds. Look for a steak with even thickness, and trim any silver skin that is left on the surface.
Low-sodium soy sauce: A third of a cup is the salty backbone of the sauce. Use low-sodium, since the liquid reduces.
Brown sugar and tomato paste: Together they give the sauce sweetness and body. The tomato paste adds a deep, almost smoky taste.
Garlic: Five cloves is a lot, but it mellows as it cooks. Mince it finely so it blends into the sauce. A little tomato paste goes a long way, and the spice level stays mild, so it works for most families.
Cumin and chili powder: A teaspoon of each adds warm, earthy notes, and cider vinegar gives the sauce a bright edge.
Tips for the best result
Sear for color: Two minutes per side in a hot pan adds depth. It is optional if you are short on time, but it improves the flavor. Pat the steak dry before it goes in the pan, so it browns instead of steaming.
Cook until it shreds: The most common mistake is stopping too soon. Flank steak turns tough at the halfway point and only softens in the last hours. If it resists a fork, give it another hour. Slow cookers vary, so check the beef at 7 hours, and plan on a full 8 for the softest result.
Shred across the grain: Cut the pieces against the grain into shorter chunks before shredding, so the strands stay short and tender. Return the beef to the sauce and toss it, so every piece is coated with glaze.
Beef flank steak recipes crockpot swaps
Serve the shredded beef in tortillas for tacos, over rice for a bowl, or on rolls for sandwiches. Add a diced jalapeno for heat, or swap the cumin for ginger and sesame oil for an Asian twist. Use coconut aminos in place of soy sauce for a soy-free version. Quick pickled red onions add a bright contrast to the sweet and tangy sauce.
Do not cook flank steak on LOW for only 4 hours. It will be chewy and tough, since this cut needs the full time to relax.
What to serve with it
Serve over rice, in warm tortillas or on toasted buns. Add pickled onions, sliced radishes and cilantro. Steamed broccoli or a crisp slaw makes a good green side. Warm the tortillas on a dry skillet for 20 seconds per side, so they turn soft and pliable.
Storing and reheating
Store the beef in its sauce for 4 days in the fridge. Reheat covered over low heat with a splash of broth. Freeze in the sauce for up to 3 months, and thaw overnight in the fridge.
Crockpot Flank Steak with Garlic and Soy at a glance
- Prep time: 10 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 15, led by flank steak, kosher salt, black pepper, olive oil
Tips for Crockpot Flank Steak with Garlic and Soy
Flank steak shreds best when cooked past tender. If you want slices, cook only 4 hours on LOW and cut against the grain. Skirt steak works the same. Leftovers keep 4 days and freeze for 3 months. Reheat in sauce.
Crockpot Flank Steak with Garlic and Soy FAQ
How long does Crockpot Flank Steak with Garlic and Soy take?
Crockpot Flank Steak with Garlic and Soy takes 8 hours of cooking after 10 minutes of prep.
How many people does Crockpot Flank Steak with Garlic and Soy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Flank Steak with Garlic and Soy?
15 ingredients, led by flank steak, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
