Slow Cooker Flank Steak

This ultra tender slow cooker flank steak recipe could not be easier to make, and yields the most delicious, tender, fall-apart flank steak for tacos, sandwiches and more! A simple dump-and-go slow cooker recipe with no chopping or pre-browning required!

Tender, Succulent Flank Steak in the Crockpot!

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!). Of course, it’s not possible to cook steak to rare or medium rare in the slow cooker, so if you want the steak to be pink in the middle, skip this recipe.

However, cooking low and slow will yield tender results that are fall-apart-delicious and perfect for sandwiches, tacos, and more. 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 idea, especially 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.

When it Makes Sense to Cook Steak in the Crockpot

This easy slow cooker recipe couldn’t be simpler, as 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! 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. So while you won’t get rare steak, cooking low and slow means you get tender, shreddable meat, all with hands-off cook time.

Remember, though, all slow cookers are different, so you may need to experiment with yours to find the perfect time! Know, too, that for this recipe 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 after the cooking process. 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.

Step-By-Step Photos

A Few of My Favorite Ways to Serve it UP

• Flank steak sandwiches: Serve the steak piled into buttered, toasted buns with extra sauce, arugula, and pickled hot peppers.
• Tacos: Wrap in some warmed tortillas, with cilantro lime sauce, the easiest guacamole, and sliced jalapeños.
• Bowls: Over cooked white or brown rice (or quinoa), with bean & corn salad, and bbq sauce.
• Steak & potatoes: Alongside mashed potatoes or stuffed into a perfectly baked potato.

Key Ingredients & Substitution Ideas

• 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, and I find it pairs so well with the other ingredients in the spice rub.
• Smoked paprika: The smoked paprika adds (you guessed it) some smokey flavor to this beef dish, so I don’t recommend skipping it.
• 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. I’ve tested it with just 1 tablespoon sugar, so if you’re concerned about sweetness, use less.

4.94 stars (43 ratings)

Slow Cooker Flank Steak

by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 5 minutes mins

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!

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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

• Slow Cooker
• Chef's Knife
• Cutting Board

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. If it's not tender, you did not cook it long enough. See notes to troubleshoot.
  
• Uncover and carefully remove the flank steak to a cutting board. Slice against the grain, and serve with strained accumulated juices.
  

Notes

• Note: Cooking in the slow cooker will NOT cook steak to medium or medium rare. It will not be pink in the middle. Instead, it will be tender and fall apart/shred easily. If you want rare steak, don’t make this recipe.
• If the steak is tough when you remove it from the slow cooker, it’s because you didn’t cook it long enough. Add 30 minutes at a time on low until it’s tender and cuts very easily.
• See full blog post above for ingredients & substitutions, and notes on cook time, and troubleshooting.

Course: Main Course

Cuisine: American

Nutrition Information:

Serving: 1 of 6, Calories: 235kcal, Carbohydrates: 5g, Protein: 33g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Cholesterol: 91mg, Sodium: 481mg, Potassium: 561mg, Fiber: 1g, Sugar: 4g, Vitamin A: 530IU, Vitamin C: 0.04mg, Calcium: 43mg, Iron: 3mg

Nutrition disclaimer

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