Slow Cooker Flank Steak
This ultra tender slow cooker flank steak recipe could not be easier to make, and yields the most delicious, tender flank steak for tacos, sandwiches and more! A super simple dump-and-go slow cooker recipe + no chopping or pre-browning required!
5 star review
“Another winner from Robyn! This recipe could not be more simple or delicious. We made it and had it in some tacos, and then used the leftovers in eggs, sandwiches, and eating it plain. Go make this recipe now — you won’t regret it!”
– Chelsea
About this Recipe
Yes, flank steak can be cooked low and slow!
I personally think it’s the BEST way to cook flank steak, as it gets more tender the longer you cook it and helps you avoid overcooked, chewy steak (which let’s be honest, nobody wants that!).
The beauty of this dinner is that it is a simple dump-and-go crockpot recipe and there’s no precooking or searing required.
And the simple, yet oh-so flavorful spice rub is made with common pantry staples like smoked paprika, chili powder, garlic powder, cumin, and a touch of brown sugar.
And like this wildly simple slow cooker Mexican-inspired shredded beef, it’s no wonder this flank steak in the crock pot has quickly become one of our family’s favorite, beyond easy weeknight dinner recipes.
Since we can use the tender meat to make steak & potatoes, sandwiches, savory bowls, or to use as a taco filling, we find ourselves making this one again & again.
Tip
This versatile recipe will also work with hanger-steak and flat-iron steak, so don’t worry if you can’t find flank steak – you’ve got lots of options that’ll work great with the simple homemade spice rub.
Process & Tips
This easy slow cooker recipe couldn’t be simpler to throw together.
All you have to do is set your steak in the crockpot, press in your spice rub, and let your slow cooker do all the work for you – that’s seriously it!
Yes, that’s right, you don’t need to pre-brown the meat nor do you need to chop a single thing for this recipe!
Then, just like that you’ll have a delicious steak dinner ready to enjoy, and, if you’re lucky, some leftovers for the rest of the week too.
I found that 3 hours on high was the best way to cook the flank steak so it was tender, yet not completely falling apart.
All slow cookers are different, though, so you may need to experiment with yours to find the perfect time!
Tip: The little bit of sugar called for in this flank steak crock pot recipe helps tenderize the meat and adds flavor without being overly sweet. For a low-carb, no-sugar option, however, feel free to leave it out.
Preparation Notes & Troubleshooting
No, you don’t need to add extra liquid!
The meat naturally releases liquid, so follow the recipe as written (without any extra stock or water) for the best results.
And be sure to slice the steak against the grain for the best texture & presentation, and to avoid stringy steak.
Tip: You’ll likely have about 2 cups of liquid remaining. You can serve some of the liquid along with the steak as a dipping sauce, or store, refrigerated to use as a stock for soups and stews.
How to Serve Slow Cooker Flank Steak
Flank steak sandwiches: Serve the flank steak piled into buttered, toasted buns with extra sauce, arugula, and pickled hot peppers.
Flank steak tacos: Serve the slow cooker flank steak in some warmed tortillas, with cilantro lime sauce, the easiest guacamole, and sliced jalapenos.
Flank steak bowls: Serve the sliced flank steak over cooked white or brown rice (or quinoa), with cooked vegetables like fire-roasted corn, slow cooker cabbage or crockpot carrots. Top with bbq sauce for a yummy barbecue steak bowl!
Flank steak and potatoes: Serve your flank steak alongside some veggies and slow cooker roasted potatoes, baby potatoes or even stuffed into a baked potato.
Ingredients & Modifications
Flank steak: I used flank steak, which is a very lean cut of beef, for this recipe. But you can also use hanger-steak or flat-iron steak if you can’t find flank steak.
Mild chili powder: Mild chili powder doesn’t add much heat but does add lots of flavor. It pairs so well with the other ingredients in the spice rub (like the smoked paprika, brown sugar, cumin and garlic powder).
Smoked paprika: The smoked paprika adds (you guessed it) some smokey flavor to this beef dish.
Ground cumin: I love the earthy flavor that cumin adds to the spice rub, and it pairs particularly well with the hearty flank steak.
Garlic powder: I love the ease and convenience of using granulated garlic powder in the dry rub for this recipe, but you could also use fresh minced garlic in its place if you prefer.
Brown sugar: The brown sugar in the spice rub helps tenderize the meat and adds flavor without being overly sweet. For a low-carb, no-sugar option, however, feel free to leave it out.
Olive oil: I like the flavor of olive oil in this recipe but you could also use another cooking oil in its place – like avocado, coconut, canola or vegetable oil.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tips for Storing & Freezing Leftovers
This is one of those recipes that tastes even better the next day, and leftovers make a great lunch!
It keeps well in the fridge for up to 3-4 days, in a sealed container.
This slow cooker flank steak also freezes beautifully, either in a gallon ziplock bag, or individually in mason jars.
You can store it in a sealed freezer friendly container for up to 2-3 months.
More Easy Slow Cooker Beef Recipes
Slow Cooker Flank Steak
Ingredients
For the Spice Rub
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
For the Flank Steak
- 1 teaspoon olive oil
- 2 pounds flank steak
Equipment
Instructions
- In a small bowl, mix together the brown sugar, chili powder, smoked paprika, cumin, garlic powder, and salt until well combined.
- Sprinkle half of the spice rub on one side of the flank steak, pressing it in with your fingers so the mixture coats the entire side. Turn the steak over and sprinkle on the remaining half of the spice mixture, pressing it in with your fingers.
- Add the olive oil to a 6-quart slow cooker, rubbing it around until the inside is coated.
- Place the flank steak in the slow cooker and cover.
- Cook on high for 3-4 hours or low on 4-5 hours, or until very tender. Do not uncover during this time.
- Uncover and carefully remove the flank steak to a cutting board. Slice against the grain, and serve with strained accumulated juices.
Yum. This was so easy and good. We made tacos with corn tortillas. My husband lived also.
Yay, so happy to hear you end your husband enjoyed this one, Kari! Thank you so much for leaving a review!
This recipe is so delicious and easy! We had tacos and they were so yummy!
Darlene, wonderful, so happy to hear this one was a hit! Thanks so much for leaving a review!
Another winner from Robyn! This recipe could not be more simple or delicious. We made it and had it in some tacos, and then used the leftovers in eggs, sandwiches, and eating it plain. Go make this recipe now — you won’t regret it!
Yay, so happy to hear you enjoyed this one. Thank you for sharing how you used the steak, too, so helpful! I appreciate you leaving a review!
This was so, so good! I will definitely make it again. I shredded it and we ate it on buns.
Yay, so happy you enjoyed this one, Jen. Serving on buns sounds yummy! Thanks so much for leaving a reivew!
I have a question regarding cooking time. If I am making 2 2lb steaks in the same crock pot do I need to increase the cooking time? We are a large family and 1 will not be enough. Thanks!
Michele, I haven’t tested it with two flank steaks, but it should be fine. It might actually work with the time as written, since I’m guessing the slow cooker will still come to temperature at about the same rate as with just one steak. So I’d try it with the time written, and then if it’s not as tender as you’d like, add 30 minute increments until it’s super tender. If you give it at try let us know how it turns out!
Very good! We made it over the holidays as a hands-off dinner so I could relax and enjoy instead of being in the kitchen cooking. It was perfect, flavorful and ticked all the boxes.
Taesha, yay, so happy this one was a hit at your holiday table! You’re so kind to leave a review, thank you!