Crock Pot Flank Steak Recipe: Garlic-Herb Slow Cooked Tenderness

Slow cooking transforms tough flank steak into tender, flavorful perfection with minimal effort. This method ensures the meat becomes fall-apart soft while absorbing the rich garlic-herb flavors.

The crock pot does most of the work, breaking down the fibers over 4-6 hours on low heat. A simple marinade of garlic, herbs, and soy sauce infuses every bite with depth and complexity.

What emerges is a main course that rivals restaurant quality—juicy, tender steak with a savory sauce. The long, slow cooking process guarantees consistent results without constant attention.

Serve with mashed potatoes or roasted vegetables to soak up the delicious juices. This dish proves that great flavor doesn’t require complicated techniques.

Ingredients for Crock Pot Flank Steak

Flank steak and bold aromatics create restaurant-quality tenderness with minimal effort in the slow cooker.

The flank steak is non-negotiable here—look for a well-marbled piece (about 1.5-2 inches thick) from a reputable butcher or Whole Foods. The soy sauce should be low-sodium to prevent over-salting; Kikkoman is a reliable choice. For the herbs, Penzeys offers exceptional dried options, but any high-turnover grocery store will suffice. Avoid pre-ground black pepper—freshly cracked makes a noticeable difference.

No flank steak? Skirt steak works identically (just trim the membrane). Out of soy sauce? Tamari or coconut aminos at one-to-one ratio are fine. The Worcestershire can be omitted, but add an extra 1 tsp of soy sauce for depth. Fresh herbs? Use double the amount of fresh rosemary and thyme. The vinegar isn’t critical—apple cider works too.

The cooked steak keeps beautifully in its juices for 4-5 days refrigerated. For longer storage, freeze the meat and sauce separately for up to 3 months. Slice against the grain just before serving—this ensures maximum tenderness, as promised in the title.

Step-by-Step Instructions for Crock Pot Flank Steak

This method ensures the flank steak emerges fall-apart tender with rich garlic-herb infusion.

Step 1: Prepare and Season the Flank Steak

Begin by patting the 2 lb Flank Steak dry with paper towels to remove excess moisture, which helps the seasoning adhere better. Trim any large pieces of fat from the surface, though a thin layer is fine for flavor.

Rub the steak evenly with 1 tsp Kosher Salt and 1 tsp Black Pepper on both sides. I press the seasoning into the meat to ensure it penetrates deeply. This step builds the flavor foundation for the entire dish.

Heat 2 tbsp Olive Oil in a large skillet over medium-high heat. When the oil shimmers, sear the steak for 2-3 minutes per side until deeply browned. This creates a flavorful crust and enhances the depth of the final dish.

Step 2: Sauté Aromatics for the Braising Liquid

In the same skillet (no need to clean it—the fond is valuable), reduce heat to medium. Add the thinly sliced Yellow Onion and cook for 3-4 minutes until softened and just beginning to caramelize.

Add the 6 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Stir in 1 tbsp Dried Rosemary and 1 tbsp Dried Thyme, crushing them between your fingers to release their essential oils.

Deglaze the pan with 0.5 cup Soy Sauce, 2 tbsp Worcestershire Sauce, 1 tbsp Red Wine Vinegar, and 1 cup Beef Broth. Scrape up all the browned bits from the bottom of the pan—this adds incredible depth to the braising liquid.

Step 3: Slow Cook to Tenderness

Transfer the seared steak to the slow cooker, placing it in a single layer. Pour the deglazed liquid and aromatics over the steak, ensuring it is mostly submerged. Add 2 whole Bay Leaves to the liquid for subtle earthy notes.

Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The steak is done when it shreds easily with a fork and reaches an internal temperature of 195-200°F. This extended cooking time breaks down the connective tissue, transforming the flank steak into a melt-in-your-mouth experience.

Step 4: Rest and Slice Against the Grain

Carefully remove the steak from the slow cooker and transfer it to a cutting board. Discard the Bay Leaves from the liquid. Let the steak rest for 10 minutes to allow the juices to redistribute—this ensures every slice is moist and flavorful.

Slice the steak thinly against the grain. Flank steak has long muscle fibers, so cutting across them shortens the fibers and guarantees tenderness. Serve the slices with the braising liquid spooned over the top, allowing the rich, savory sauce to complement each bite perfectly.

Dietary Considerations for crock pot flank steak

Gluten-Free Adaptations

This dish is naturally gluten-free if you use tamari instead of soy sauce. San-J brand tamari is my go-to for its rich flavor and certified gluten-free label. Always double-check your Worcestershire sauce too—most contain gluten, but Annie’s makes a reliable gluten-free version. 💪

Low-Sodium Option

For those watching sodium intake, use low-sodium beef broth and low-sodium soy sauce. I also recommend reducing the added salt to ½ tsp. The natural beef flavors will still shine through beautifully.

Keto-Friendly Version

This recipe fits perfectly into a keto diet with no modifications needed. The flank steak provides 0g carbs per serving, and the sauce contains minimal carbs from the vinegar. I often serve it with cauliflower mash instead of potatoes.

Dairy-Free Notes

The recipe contains no dairy ingredients, making it safe for lactose-intolerant diners. If you’re serving it with sides, just be mindful of butter or cream in mashed potatoes or other accompaniments. Stick to olive oil-based sides for a fully dairy-free meal.

Paleo Adjustments

To make this paleo-friendly, replace the soy sauce with coconut aminos at a 1:1 ratio. Coconut Secret is my preferred brand. Also, ensure your Worcestershire sauce is paleo-compliant or omit it entirely.

Allergen Awareness

This dish contains no nuts, eggs, or dairy. The only potential allergen is soy from the soy sauce. For soy-free versions, use coconut aminos as mentioned above. Always check labels on all ingredients for hidden allergens. 🌱

Frequently Asked Questions