Slow Cooker Flank Steak

Sliced flank steak and mashed potatoes on a plate with green beans and a slow cooker

Nothing beats a tender steak dinner at home, and it doesn’t get any easier than flank steak in the slow cooker! With just minutes of prep, the steak cooks low and slow and turns out super tender. Serve steak strips with simple home-cooked sides and enjoy the leftovers for tacos, bowls, salads, and more.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Resting time 15

Total Time 4 25

Servings

Calories 215kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

2 pounds flank steak
3 tablespoons homemade steak seasoning
½ cup beef broth

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Instructions

Use an oval or rectangular slow cooker if possible (avoid a round slow cooker to allow beef to spread out)
Pour broth into bottom of slow cooker
Add beef to slow cooker
Sprinkle top of beef evenly with seasoning
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Remove steak and place it on a cutting board to rest for 15 minutes
Slice steak against the grain into ¼ - ½ inch thick slices and serve

Notes

Store sliced steak in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat in a skillet with a splash of broth or water or microwave in short bursts, covered with a damp paper towel to prevent drying out.
Cooking on low will produce the best texture; cooking on high can work, but may result in slightly tougher meat.
If the steak is still chewy, cook it longer until tender, checking on it in 30-minute increments.
Use a sharp knife to easily cut against the grain.

Nutrition