Slow Cooker Skirt Steak

I love steak, and this Slow Cooker Skirt Steak has become one of my favorite recipes to make for dinner. It’s soft, tender, and so flavorful! If you adore crockpot meals, I highly recommend that you try making steak in it. Skirt steak is a tougher cut, and your slow cooker will help it absorb moisture and become juicy and succulent.

This skirt steak pairs well with so many side dishes, too. I love that I can prepare it and enjoy something different with it every time to create a whole new meal. It goes with everything from white rice, to fluffy mashed potatoes, and more!

Plus, the slow cooker saves you so much hands-on cooking time, so you are free to focus on other things and still guarantee a fantastic meal. If you like crockpot steak recipes, you will love crockpot ribeye steak and slow cooker flank steak.

Why You’ll Love This Recipe

• It’s quick to prepare: You only need a few minutes to season and sear the skirt steak and put all the ingredients in the slow cooker. It’s super fast, so you can spend time doing other things!
• It’s inexpensive: I love that this is a low-cost recipe, making it perfect for a tight grocery budget. Crock pot skirt steak is a great meal if you don’t have much to spend.
• It’s versatile: Slow-cooked skirt steak can be served in several ways with a variety of sides. So, feel free to get creative and enjoy a whole new meal each time you make it.

Ingredients

Everything you need to make this recipe is listed below, including spices, aromatics, and the essential components of the savory cooking liquid that will infuse flavor and moisture into the skirt steak.

• Skirt steak: This variety of steak is known more for its flavor than for how tender it is. The slow cooker breaks down the muscle fibers to make it softer and more delicious.
• Onion and garlic: The sliced onions soften and caramelize in the crock pot, adding sweetness to the recipe, while the garlic enhances the other ingredients.
• Beef broth: This provides moisture to the steak and helps create a sauce with tomato paste and vinegar for serving.
• Tomato paste: The concentrated tomato flavor pairs so well with the other ingredients in this recipe. It also thickens the broth.
• Worcestershire sauce: I like the sharp umami flavor of the Worcestershire sauce. It provides an almost meaty flavor to the dish.
• Balsamic vinegar: I like the bold and sweet flavor of balsamic vinegar. It also helps to tenderize the skirt steak.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Tex-Mex: Add some smoky spices like chili powder and cumin along with some chipotle peppers to give this recipe a Tex-Mex twist.
• Add beer: Use your favorite stout to braise the skirt steak and give it even more depth.
• Asian flair: Swap the balsamic vinegar for soy sauce and include some ginger and sesame oil to give it Asian flavors.

How to Make Skirt Steak in the Slow Cooker

Here are the instructions needed to make this slow-cooker skirt steak recipe. I like to spray the bottom and sides of the slow cooker before I start, so nothing sticks to it.

Step 1: Dry and season the steak. Pat the skirt steak dry with paper towels and then generously season both sides with the spices.

Step 2: Sear the steak. Drizzle a heated skillet with olive oil and add the steak once it’s hot. Sear each side for about 2-3 minutes or until it gets a nice brown crust.

Step 3: Assemble in crockpot. Place the sliced onions and minced garlic in the bottom of the slow cooker, and then lay the steak right on top.

Step 4: Prepare and add the sauce. Whisk the broth, tomato paste, Worcestershire, and vinegar in a small bowl and pour it over the steak and onions.

Step 5: Cook and serve. Pop the lid on and cook it for 3-4 hours on high or 6-8 hours on low. Serve the skirt steak with the onions and sauce with a side of crispy smashed potatoes and enjoy!

If you have time to make this easy shredded skirt steak in the slow cooker, try this air fryer skirt steak instead.

Storage Directions

• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. You may freeze it for up to 3 months.
• Reheating: You may reheat the steak and sauce in a skillet over medium-low heat or the microwave for 1-3 minutes or until warmed through.

Serving Suggestions

• Skirt steak and potatoes are always delicious. Cheesy scalloped potatoes and air fried garlic potatoes are two of my favorite side dishes.
• If you’re more of a rice fan, Jamaican rice and peas taste great with this slow-cooked skirt steak.
• Tasty veggie sides that I like to make with this recipe are Asian mushrooms and carrots Lyonnaise.

Slow Cooker Skirt Steak

Karin and Ken

Slow Cooker Skirt Steak is an amazing main course. If you love steak but are looking for new ways to prepare it, try a braised skirt steak in the crock pot.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 265 kcal

Ingredients

  

1x2x3x

• 2-3 pounds skirt steak
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon olive oil
• 1 large onion sliced
• 3 cloves garlic minced
• 1 ½ cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar

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Instructions

 

• Prepare the slow cooker by coating with a light coating of cooking spray.
• Pat the skirt steak dry with paper towels. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
• Heat olive oil in a large skillet over medium-high heat. Sear the steak for 2–3 minutes per side until browned.
• Place the sliced onion and minced garlic in the bottom of the slow cooker.
• Lay the seared steak directly on top of the onions and garlic.
• In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar until smooth.
• Pour the sauce evenly over the steak.
• Cover and cook on low for 6–8 hours or high for 3–4 hours, until the steak is tender and infused with flavor.
• Remove the steak and let it rest for 5–10 minutes before slicing thinly across the grain.
• Serve with the onions and spoon over the savory cooking liquid.

Notes

• Store extra skirt steak, onions, and sauce in an airtight container for up to 4 days in the refrigerator.
• Overcooked skirt steak is very tough and chewy. Ensure that you don’t cook it too long so it doesn’t dry out.
• Season the steak with the spices and let it marinate in the fridge for up to 24 hours before you cook it to make it even more flavorful.

Nutrition

Calories: 265kcalCarbohydrates: 5gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 808mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 85IUVitamin C: 5mgCalcium: 31mgIron: 3mg

Keyword Crockpot Skirt Steak, Slow Cooker Skirt Steak

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