This Skirt Steak in the Crock Pot turns out incredibly tender and full of flavor! The steak is first seasoned and seared, and then slow-cooked with onions and garlic in a savory sauce. Serve over mashed potatoes or rice, use it for sandwiches, or stuff it inside tortillas for your next taco night.
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Skirt steak is a tougher cut of beef that can become chewy if not cooked properly. And when it comes to tougher cuts of steak, crock pot recipes are the way to go!
Slow-cooking helps break down connective tissues, leading to a tender texture and flavorful meat. Plus, it’s an easy way to enjoy steak any night of the week. Just throw everything in the slow cooker, and it’s ready when you are!
For more easy main dishes, check out this simple Grilled Salmon and these air fried BBQ Chicken Wings next.
Slow Cooker Skirt Steak Ingredients
- Skirt Steak: If you can’t find skirt steak, flank steak or flat iron steak will also work well in this recipe.
- Seasonings: Salt, pepper, paprika, garlic powder, and onion powder are used to season the steak.
- Oil: Use high-quality extra virgin olive oil for searing the steak for the best flavor.
- Aromatics: Onion and garlic add depth of flavor to this skirt steak crock pot recipe.
- Beef Broth: This is the base of the sauce. Feel free to use low-sodium if desired.
- Tomato Paste: Adds an umami flavor and helps thicken the sauce slightly. If you don’t have any on hand, substitute either 2 tablespoons of tomato sauce or a splash of ketchup.
- Worcestershire Sauce: Provides an umami flavor that enhances the overall savoriness of the dish.
- Balsamic Vinegar: Adds a subtle sweetness and acidity that balances the richness of the sauce.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use a gluten-free Worcestershire sauce and ensure the beef broth you are using is gluten-free.
- With Mushrooms: Throw in an 8-ounces package of sliced mushrooms along with the onions and garlic to add an earthy flavor
- BBQ: Stir 2 tablespoons of your favorite BBQ sauce into the broth mixture and add a dash of liquid smoke or swap the paprika for smoked paprika to give the crock pot skirt steak a smoky, BBQ flavor.
How to Make Skirt Steak in a Crock Pot
Here’s everything you’ll need to learn how to cook skirt steak in a slow cooker! The process is simple with just a few minutes of prep time required. To get started, lightly coat your slow cooker with cooking spray.
Step 1: Season the steak. Use paper towels to pat the skirt steak dry. Then, season both sides of the meat with the salt, pepper, paprika, garlic powder, and onion powder.
Step 2: Sear the steak. Add the olive oil to a skillet and heat over medium-high. Add the steak and sear until browned, about 2-3 minutes per side.
Step 3: Add onions and garlic to the slow cooker. Put the chopped onion and minced garlic into your crockpot.
Step 4: Add the steak. Place the seared steak on top of the onions and garlic..
Step 5: Make and pour on the sauce. Add the beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar to a bowl and whisk until smooth. Pour the mixture over the steak in the slow cooker.
Step 6: Cook. Set your slow cooker to low for 6-8 hours or high for 3-4 hours, and cook until the steak is tender.
Serving Suggestions
- Enjoy the skirt steak and gravy over mashed potatoes or rice with some veggies on the side like these sweet and spicy Brussels sprouts or oven roasted green beans for a complete meal.
- Serve the steak alongside your favorite potato dishes like these hasselback potatoes or roasted rosemary potatoes.
- Make a sandwich with the sliced meat and your favorite toppings like mayo or mustard.
- Stuff the sliced steak inside tortillas and top with your favorite fixings like pineapple habanero salsa or salsa pesto for a taco night twist.
Expert Tips
- Don’t skip the searing: Searing helps build rich, caramelized flavor, keeps the meat moist, and gives it a head start on browning, so I highly recommend it.
- Let the meat rest: Allow the steak to rest for 5-10 minutes before slicing so the juices can redistribute throughout the meat.
- Storing: Store leftovers in an airtight container or zip top bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Skirt Steak Crock Pot Recipe FAQs
Skirt steak can become tough if it’s undercooked or sliced incorrectly. Be sure to cook it for the recommended time without opening the lid. Also, it’s important to slice the steak against the grain after it rests, which will help keep the meat tender.
If you prefer a thicker sauce, transfer the liquid to a saucepan and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Simmer over medium heat, stirring frequently, until thickened.
Sure! Season and sear the steak, and store it in an airtight container in the fridge overnight. If you’d like, you can also chop the onions and garlic and place in a separate airtight container in the fridge. In the morning, add everything to your slow cooker and cook as directed in the original recipe.
More Delicious Slow Cooker Dishes
Slow Cooker Skirt Steak
Ingredients
- 2-3 pound skirt steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon 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.
Notes
- Be sure to sear the steak before adding it to the slow cooker for the best flavor and texture.
- Slicing against the grain (perpendicular to the muscle fibers) makes it easier to chew.
- Leftover skirt steak and sauce can be stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
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