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Crockpot skirt steak shredded and served over a plate of rice.

Slow Cooker Skirt Steak

This Skirt Steak in the Crock Pot is seasoned, seared, and then slow-cooked in a savory sauce with onions and garlic. It’s easy to prepare in minutes and packed with delicious flavor!
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Course: Main Course
Cuisine: American
Keyword: crock pot skirt steak
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4 -6 servings
Calories: 419kcal
Author: Karen

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.

Nutrition

Calories: 419kcal | Carbohydrates: 8g | Protein: 51g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1211mg | Potassium: 901mg | Fiber: 1g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 5mg
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