13 Flank Steak Crock Pot Recipes for Tender, Bold Dinners

Flank steak recipes crock pot are the answer when you want a lean cut to turn spoon-tender without standing over the stove. The meat has bold beefy flavor but little fat, so low moist heat breaks it down. Stock, tomatoes, or lime keep it juicy. The versions below take that same foundation in different directions.

Start with the classic gravy for a plate dinner. Go for the fajitas or street tacos if you want a handheld meal, the teriyaki one for something sticky and sweet, and the coconut curry for the boldest sauce.

Which Flank Steak Should You Make?

Classic Crock Pot Flank Steak and Gravy

This is the one for a plate dinner that tastes like it took all day. You get fork-tender slices and a dark, oniony gravy from the same pot.

Ingredients (makes 6 servings)

• Flank steak, trimmed: 900 g (2 lb)
• Carrots, cut into 5 cm chunks: 3
• Yellow onion, sliced: 1 large
• Garlic cloves, smashed: 4
• Low sodium beef stock: 480 ml (2 cups)
• Worcestershire sauce: 2 tbsp
• Cornstarch: 2 tbsp
• Cold water: 3 tbsp
• Kosher salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Vegetable oil: 1 tbsp

Instructions

Step 1: Pat the 900 g (2 lb) steak dry and rub it with the salt and pepper. Heat the 1 tbsp vegetable oil in a skillet over medium high, then brown the meat 4 minutes per side. You are looking for a dark, crusty outside.

Step 2: Arrange the 3 carrots, 1 sliced onion, and 4 smashed garlic cloves in the crock pot. Set the steak on top, pour the 480 ml (2 cups) beef stock and 2 tbsp Worcestershire sauce around it, and cover. You want the liquid halfway up the meat. Let it cook 6 hours on low.

Step 3: Lift the steak out to a board while you thicken the sauce. Whisk the 2 tbsp cornstarch into the 3 tbsp cold water, stir it into the pot liquid, then set the slow cooker to high for 15 minutes. You will see it turn glossy and coat a spoon.

Step 4: Slice the rested steak against the grain and return it to the gravy. Your serving spoon should catch onion and carrot with every scoop. Spoon over mashed potatoes and serve hot.

Crock Pot Flank Steak Fajitas

This one leans on the peppers and onions doing their slow caramel thing while the steak cooks in lime and warm spices. It is a build your own fajita night, minus the last minute pan rush.

Ingredients (makes 8 fajitas)

• Flank steak, trimmed: 700 g (1.5 lb)
• Red and green bell peppers, sliced: 2
• Yellow onion, sliced: 1 large
• Fajita seasoning blend: 3 tbsp
• Lime juice: 60 ml (1/4 cup)
• Vegetable oil: 1 tbsp
• Small flour tortillas: 8
• Kosher salt: 1 tsp

Instructions

Step 1: Rub the 700 g (1.5 lb) steak all over with the 3 tbsp fajita seasoning and 1 tsp salt. Let it sit on the counter 10 minutes so the spice really sticks while you slice the vegetables.

Step 2: Arrange the 2 sliced bell peppers and 1 sliced onion in the crock pot. Set the seasoned steak on top, then pour the 60 ml (1/4 cup) lime juice and 1 tbsp vegetable oil over everything. You want the peppers to soften into silky ribbons. Cover and cook 5 hours on low.

Step 3: Lift the steak out with tongs and let it rest 5 minutes. You can leave the peppers in the warm pot with the cover cracked so they stay hot.

Step 4: Slice the rested steak against the grain into thin strips, then stir the strips back through the peppers and onions. You will see the meat pick up the lime and pepper juices.

Step 5: Warm the 8 flour tortillas in a dry skillet while you set out salsa and whatever else you like. Fill each tortilla with the steak and pepper mixture and serve right away.

Teriyaki Flank Steak Crock Pot

This is the version I go to when I want something sticky, glossy, and just sweet enough. It cooks the broccoli in the sauce at the end so you get one pot and zero mushy vegetables.

Ingredients (makes 4 servings)

• Flank steak, trimmed: 800 g (1.75 lb)
• Low sodium soy sauce: 120 ml (1/2 cup)
• Honey: 60 ml (1/4 cup)
• Rice vinegar: 2 tbsp
• Brown sugar: 1 tbsp
• Garlic cloves, minced and fresh ginger, grated: 3 cloves garlic, 1 tbsp ginger
• Cornstarch: 1 tbsp
• Cold water: 2 tbsp
• Broccoli florets: 300 g (4 cups)
• Cooked jasmine rice, for serving: 4 servings

Instructions

Step 1: Whisk the 120 ml (1/2 cup) soy sauce, 60 ml (1/4 cup) honey, 2 tbsp rice vinegar, 1 tbsp brown sugar, and the garlic and ginger together in a bowl. You want the honey to dissolve before it hits the pot.

Step 2: Place the 800 g (1.75 lb) steak in the crock pot and pour the sauce over it, turning the meat once so both sides get coated. You can leave it alone for 5 hours on low, and when you return it will be close to falling apart.

Step 3: Lift the steak out onto a board and let it rest while you work on the sauce. Stir the 1 tbsp cornstarch into the 2 tbsp cold water, then whisk that slurry into the simmering liquid.

Step 4: Add the 300 g (4 cups) broccoli florets to the sauce, cover, and turn the slow cooker to high for 15 minutes. You are looking for bright green, tender stems with no trace of chalkiness.

Step 5: Slice the rested steak against the grain, return it to the pot, and toss it in the thickened sauce. Serve hot over your cooked jasmine rice with the broccoli and a good spoonful of sauce on top.

Korean Style Flank Steak Crock Pot

Gochujang gives this one a slow, sticky heat that is more warm than punishing. I like it piled into lettuce cups, but the shredded beef will also disappear over rice.

Ingredients (makes 6 servings)

• Flank steak, trimmed: 900 g (2 lb)
• Gochujang: 3 tbsp
• Low sodium soy sauce: 60 ml (1/4 cup)
• Brown sugar: 2 tbsp
• Toasted sesame oil: 1 tbsp
• Garlic cloves, minced and fresh ginger, grated: 4 cloves garlic, 1 tbsp ginger
• Rice vinegar: 2 tbsp
• Red onion, sliced: 1
• Lettuce leaves, for serving: 12
• Sesame seeds, for serving: 1 tbsp

Instructions

Step 1: Whisk the 3 tbsp gochujang, 60 ml (1/4 cup) soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 tbsp rice vinegar, and the garlic and ginger together in a small bowl. You want a thick, glossy paste that still pours.

Step 2: Place the 900 g (2 lb) steak and 1 sliced red onion in the crock pot, then scrape every bit of that sauce over the top. You can turn the meat over once halfway through if you are around, but it will be fine if not. Cover and let it cook 6 hours on low.

Step 3: Lift the steak out with tongs and shred it with two forks, then stir the meat back into the sauce so every thread gets coated. You will notice the smell gets deeper after a minute back in the pot.

Step 4: Fill the 12 lettuce leaves with the shredded beef and scatter sesame seeds over the top. Serve warm with extra sauce on the side if you like it messier.

Mushroom and Onion Flank Steak Crock Pot

This one is all about the mushrooms and onions melting down into a dark, savory base under the flank steak. I use cremini because they hold their shape better than white ones.

Ingredients (makes 6 servings)

• Flank steak, trimmed: 1 kg (2.2 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, sliced: 2
• Garlic cloves, smashed: 4
• Beef stock: 360 ml (1.5 cups)
• Stone-ground mustard: 1 tbsp
• Cornstarch: 2 tbsp
• Cold water: 3 tbsp
• Fresh thyme sprigs: 4
• Olive oil: 1 tbsp

Instructions

Step 1: Pat the 1 kg (2.2 lb) steak dry and season it well on both sides. Heat the 1 tbsp olive oil in a wide skillet over medium high, then brown the meat 4 minutes per side. You want a deep crust here, not a pale sear.

Step 2: Add the 450 g (1 lb) sliced mushrooms and 2 sliced onions to the same skillet and cook them 5 minutes. You will see them shrink and start to turn golden at the edges, which is what builds the base of the sauce.

Step 3: Transfer the vegetables to the crock pot and set the steak on top, then pour the 360 ml (1.5 cups) beef stock around it and dot the 1 tbsp stone-ground mustard over the mushrooms. Tuck the 4 thyme sprigs into the liquid, cover, and cook 6 hours on low. You will know it is ready when the meat gives when you press it.

Step 4: Lift the steak out of the pot, then whisk the 2 tbsp cornstarch into the 3 tbsp cold water and stir that slurry into the liquid. Turn the slow cooker to high and let it bubble 15 minutes. You want a sauce that clings to the mushrooms.

Step 5: Slice the rested steak against the grain, return it to the pot, and spoon the mushroom sauce over. Serve hot over egg noodles or rice, with a little extra thyme if you have it.

Italian Style Flank Steak Crock Pot

This one gives you a bright, tangy tomato sauce that tastes like a Sunday dinner without any fuss. The balsamic vinegar pulls the tomatoes and beef together in a way plain stock cannot.

Ingredients (makes 6 servings)

• Flank steak, trimmed: 900 g (2 lb)
• Crushed tomatoes: 800 g (28 oz can)
• Yellow onion, diced: 1
• Garlic cloves, minced: 5
• Dried oregano: 1 tbsp
• Dried basil: 1 tsp
• Balsamic vinegar: 2 tbsp
• Beef stock: 120 ml (1/2 cup)
• Olive oil: 1 tbsp
• Kosher salt and black pepper: 1 tsp salt, 1/2 tsp pepper

Instructions

Step 1: Pat the 900 g (2 lb) flank steak dry and rub it with the salt and pepper. Heat the 1 tbsp olive oil in a skillet over medium high, then brown the meat 3 minutes per side. You are just building a crust, not cooking it through.

Step 2: Add the 1 diced onion and 5 minced garlic cloves to the skillet and cook 2 minutes until they soften. You will smell the garlic turn sweet, which is your cue to move on.

Step 3: Pour the 800 g (28 oz can) crushed tomatoes, 120 ml (1/2 cup) beef stock, 2 tbsp balsamic vinegar, 1 tbsp oregano, and 1 tsp basil into the crock pot and stir. Set the browned steak into the sauce, cover, and cook 6 hours on low. You will know it is done when the meat starts to shred at the edges.

Step 4: Lift the steak out of the sauce and let it rest for a few minutes. If the sauce looks thin, you can turn the slow cooker to high and let it bubble uncovered for 10 minutes while the meat rests.

Step 5: Slice the rested steak against the grain and return it to the tomato sauce. Spoon it into wide bowls and serve with crusty bread or polenta, whichever your crowd likes.

Smoky Chipotle Flank Steak Crock Pot

This one is for nights when you want a smoky, do not mess with me kind of sauce. The chipotles bring real heat, so start with two if your people like a sweat, or drop to one for a gentler pot.

Ingredients (makes 5 servings)

• Flank steak, trimmed: 1 kg (2.2 lb)
• Chipotle peppers in adobo, chopped: 2
• Diced tomatoes with green chiles: 400 g (14 oz can)
• Yellow onion, sliced: 1
• Garlic cloves, minced: 4
• Ground cumin: 1 tsp
• Dried Mexican oregano: 1 tsp
• Lime juice: 60 ml (1/4 cup)
• Beef stock: 120 ml (1/2 cup)
• Kosher salt: 1 tsp

Instructions

Step 1: Rub the 1 kg (2.2 lb) steak with the 1 tsp cumin, 1 tsp Mexican oregano, and 1 tsp salt. You want the seasoning worked into every groove, not just sitting on top.

Step 2: Arrange the 1 sliced onion and 4 minced garlic cloves in the crock pot and set the seasoned steak on top. Stir the 400 g (14 oz can) tomatoes, 2 chopped chipotles, 60 ml (1/4 cup) lime juice, and 120 ml (1/2 cup) beef stock together, then pour that around the meat. You want the steak sitting in the sauce, not drowning in it.

Step 3: Cover and cook 6 hours on low, until the meat gives easily when you press it with a fork. If you are around at the halfway point, flip the steak once so both sides soak up the smoky liquid.

Step 4: Lift the steak out with tongs and shred it into long pieces with two forks. Stir the meat back into the sauce and let it sit on warm for 10 minutes. You will see the shredded beef darken as it soaks up the liquid.

Step 5: Serve the smoky beef over rice or in burrito bowls, with a spoonful of the sauce and whatever cool toppings you like. Lime wedges on the side cut the heat nicely.

French Dip Flank Steak Crock Pot

The French dip is really about the dunking broth, and flank steak makes a beautifully lean sandwich filling. You get a full flavored jus without any watery gaps.

Ingredients (makes 5 sandwiches)

• Flank steak, trimmed: 1 kg (2.2 lb)
• Beef stock: 720 ml (3 cups)
• Yellow onion, sliced: 1
• Garlic cloves, smashed: 4
• Worcestershire sauce: 1 tbsp
• Dried thyme: 1 tsp
• Kosher salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Hoagie rolls: 5
• Swiss cheese slices: 5
• Butter: 2 tbsp

Instructions

Step 1: Rub the 1 kg (2.2 lb) steak all over with the salt, pepper, and 1 tsp dried thyme. Lay the 1 sliced onion and 4 smashed garlic cloves in the crock pot, then set the meat on top. You want the aromatics under the meat, not on top of it.

Step 2: Pour the 720 ml (3 cups) beef stock and 1 tbsp Worcestershire sauce around the steak. Cover and let it cook 6 hours on low, until the meat shreds at the edges when you pull at it.

Step 3: Lift the steak out with tongs and let it rest on a board while you strain the liquid into a bowl. Skim off any foam or fat that floats to the top.

Step 4: Slice the rested beef thin against the grain. Butter the 5 hoagie rolls and toast them in your hot skillet until the cut sides are golden, then layer the beef and 5 Swiss cheese slices inside.

Step 5: Set each sandwich on a plate and pour the strained broth into small bowls for dipping. You will want extra broth on the side because the roast drinks it up. Serve hot with plenty of napkins.

Garlic Herb Flank Steak Crock Pot

This one is the brightest of the bunch, with a lemon and mustard sauce that keeps the lean cut from tasting heavy. I use fresh herbs here because dried ones just do not bring the same lift.

Ingredients (makes 4 servings)

• Flank steak, trimmed: 800 g (1.75 lb)
• Garlic cloves, minced: 6
• Fresh rosemary, chopped: 1 tbsp
• Fresh thyme, chopped: 1 tbsp
• Beef stock: 180 ml (3/4 cup)
• Lemon juice: 2 tbsp
• Stone-ground mustard: 2 tbsp
• Olive oil: 2 tbsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Mix the 6 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 2 tbsp olive oil, salt, and pepper into a rough paste in a small bowl. Rub that paste all over the 800 g (1.75 lb) steak, pressing it into the surface. You want the herb bits to stick, not fall off.

Step 2: Place the steak in the crock pot, then pour the 180 ml (3/4 cup) beef stock, 2 tbsp lemon juice, and 2 tbsp stone-ground mustard around it. Cover and let it cook 5 hours on low. You will know it is ready when a fork slides in with almost no push.

Step 3: Lift the steak out and let it rest while you decide if the sauce needs tightening. If it is too thin, turn the slow cooker to high and let it bubble uncovered for 15 minutes.

Step 4: Slice the rested steak against the grain and spoon the lemony sauce over the top. Serve hot with roasted potatoes or a pile of green beans, whatever your plate is missing.

Mediterranean Flank Steak Crock Pot

This one leans on tomatoes, olives, and lemon for a sauce that feels lighter than most slow cooker beef dishes. The flank steak stays the centerpiece while the vegetables turn silky around it.

Ingredients (makes 5 servings)

• Flank steak, trimmed: 900 g (2 lb)
• Red onion, cut into wedges: 1
• Red bell pepper, sliced: 1
• Kalamata olives, pitted, halved: 80 g (1/2 cup)
• Cherry tomatoes, halved: 300 g (2 cups)
• Lemon juice: 60 ml (1/4 cup)
• Garlic cloves, minced and dried oregano: 4 cloves garlic, 1 tsp oregano
• Chicken stock: 120 ml (1/2 cup)
• Olive oil: 1 tbsp
• Kosher salt and black pepper: 1 tsp salt, 1/2 tsp pepper

Instructions

Step 1: Rub the 900 g (2 lb) steak with the salt, pepper, and 1 tsp oregano from the garlic mixture. Heat the 1 tbsp olive oil in a skillet over medium high and brown the meat 3 minutes per side. You are only after a crust here.

Step 2: Arrange the 1 cut onion, 1 sliced red bell pepper, 80 g (1/2 cup) olives, and 300 g (2 cups) tomatoes in the crock pot. Set the steak on top, then pour the 120 ml (1/2 cup) chicken stock and 60 ml (1/4 cup) lemon juice around it. You want the olives to perfume the whole pot.

Step 3: Cover and cook 5 hours on low, until the meat is tender enough to split with a spoon. You will see the tomatoes have burst into the broth, which is exactly the point.

Step 4: Lift the steak out, slice it against the grain, and return the slices to the pot. Stir the vegetables and sauce so every piece gets a little of that briny olive and tomato goodness. Your spoon should hit a little of everything.

Step 5: Serve the steak and vegetables over couscous or with warm flatbread on the side. You can give it a final squeeze of lemon over the top to wake it all up.

Coconut Curry Flank Steak Crock Pot

This is the one to choose when you want a slow cooked beef that does not taste like the usual pot roast. Coconut milk and red curry paste give it a rich, fragrant sauce that clings to rice.

Ingredients (makes 6 servings)

• Flank steak, trimmed: 1 kg (2.2 lb)
• Full fat coconut milk: 400 ml (1 can)
• Red curry paste: 3 tbsp
• Red bell pepper, sliced: 1
• Garlic cloves, minced and fresh ginger, grated: 4 cloves garlic, 1 tbsp ginger
• Low sodium soy sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Lime juice: 2 tbsp
• Fresh spinach: 150 g (5 oz)
• Cooked jasmine rice, for serving: 6 servings

Instructions

Step 1: Whisk the 400 ml (1 can) coconut milk, 3 tbsp red curry paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp lime juice together in a bowl. You want the curry paste fully broken into the coconut milk, no streaks left.

Step 2: Place the 1 kg (2.2 lb) steak and 1 sliced red bell pepper in the crock pot, then pour the coconut mixture over the top. Cover and let it cook 5 hours on low, until you can pull the meat apart with a fork.

Step 3: Lift the steak out of the pot and shred it with two forks, then stir the meat back into the curry sauce. You will notice the sauce has thickened slightly and turned a deeper color.

Step 4: Add the 150 g (5 oz) spinach to the pot, put the lid back on, and let it wilt for 5 minutes. Stir the spinach through, then serve the curry hot over your cooked jasmine rice.

Crock Pot Flank Steak Street Tacos

These are the kind of tacos you eat three of while standing in the kitchen. The orange and lime juice do double duty, tenderizing the flank steak and turning into a bright, punchy sauce.

Ingredients (makes 12 tacos)

• Flank steak, trimmed: 900 g (2 lb)
• Orange juice: 120 ml (1/2 cup)
• Lime juice: 60 ml (1/4 cup)
• Garlic cloves, minced: 4
• Taco seasoning blend: 3 tbsp
• Corn tortillas: 12
• Cabbage, finely shredded: 300 g (4 cups)
• Fresh cilantro, chopped: 30 g (1/2 cup)
• Sour cream: 120 g (1/2 cup)

Instructions

Step 1: Whisk the 120 ml (1/2 cup) orange juice, 60 ml (1/4 cup) lime juice, 4 minced garlic cloves, and 3 tbsp taco seasoning together right in the crock pot. You want the seasoning stirred until no dry specks remain.

Step 2: Add the 900 g (2 lb) steak to the pot and turn it over in the liquid until it is coated all over. Cover and let it cook 6 hours on low, until the meat comes apart when you poke it with a fork.

Step 3: Lift the steak out with tongs and shred it into long, thin pieces, then return the meat to the pot and stir it into the cooking liquid. You can let it sit on warm for 10 minutes so it drinks up more flavor.

Step 4: Toss the 300 g (4 cups) cabbage with the 30 g (1/2 cup) cilantro in a bowl. Warm the 12 corn tortillas in your dry skillet until they are soft and a little blistered at the edges.

Step 5: Pile the shredded beef into the warm tortillas, top with the cabbage mix and a spoonful of sour cream. You can add extra lime wedges on the side for anyone who wants more zing. Serve hot.

Honey Mustard Flank Steak Crock Pot

This one is for the sweet and savory crowd, but the two mustards keep it from tipping into sticky glaze territory. The sauce is sharp, lightly smoky, and just thick enough to coat the slices.

Ingredients (makes 4 servings)

• Flank steak, trimmed: 700 g (1.5 lb)
• Spicy brown mustard: 60 ml (1/4 cup)
• Whole grain mustard: 2 tbsp
• Honey: 60 ml (1/4 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 3
• Smoked paprika: 1 tsp
• Kosher salt and black pepper: 1/2 tsp salt, 1/2 tsp pepper
• Cornstarch: 1 tbsp
• Cold water: 2 tbsp

Instructions

Step 1: Whisk the 60 ml (1/4 cup) spicy brown mustard, 2 tbsp whole grain mustard, 60 ml (1/4 cup) honey, 120 ml (1/2 cup) chicken stock, 3 minced garlic cloves, 1 tsp smoked paprika, salt, and pepper together in a bowl. You want a smooth sauce with the whole mustard seeds still visible.

Step 2: Place the 700 g (1.5 lb) steak in the crock pot and pour the mustard sauce over it, turning once so both sides are coated. Cover and let it cook 5 hours on low. You will know it is ready when the meat barely resists a fork.

Step 3: Lift the steak out to a plate and rest it while you thicken the sauce. Stir the 1 tbsp cornstarch into the 2 tbsp cold water, then whisk that into the liquid. Turn the slow cooker to high for 15 minutes.

Step 4: Slice the rested steak against the grain and return the slices to the glossy sauce, turning them so each piece is coated. Serve hot with roasted carrots or rice, and you can spoon the extra sauce over the top.

Whatever version you pick, the cut against the grain is the step that most decides how tender your steak reads. Flank has long fibers, so after all those slow hours, let it rest a few minutes and slice it thin across the grain.

Pick the recipe that matches your evening, set it going, and come back to a pot that already smells like dinner. You have got this.