Slow Cooker Skirt Steak

5 from 1 vote

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.

Prep Time10

Cook Time8

Total Time8 10

Servings:

Calories: 265kcal

Author: Karin and Ken

Ingredients

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

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.

Video

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