Slow Cooker Red Wine Flank Steak

Slow Cooker Red Wine Flank Steak

Author note: This recipe is easily doubled, but the cook time may need to be adjusted. If you need to cut the flank steak in half to fit inside the slow cooker, that is okay. This recipe was featured in The Dallas Morning News (click here for story and recipe). To find ways to incorporate this flank steak in multiple meals throughout the week click here.

3 pounds flank steak

3 1/2 teaspoons kosher salt

1 cup dry red wine (Pinot Noir or Chianti)

1 cup beef stock

1 can unsalted diced tomatoes (juices included)

1 large shallot, peeled and halved

1 fresh bay leaf, torn into four pieces

3 garlic cloves, peeled and crushed

  1. Evenly distribute 3 teaspoons of salt on both sides of the steak. Let sit for 10 minutes.
  2. In the slow cooker combine the wine, beef stock, diced tomatoes, shallot, bay leaves, garlic and 1/2 teaspoon kosher salt. Stir well to combine.
  3. Nestle the steak into the slow cooker. Make sure the liquid is barely covering the top of the steak. If necessary, add additional beef stock to cover the meat.
  4. Cover and cook on high for 4 hours.
  5. Remove the meat and let cool. Store in an airtight container with all the pan sauce.

One thought on “Slow Cooker Red Wine Flank Steak

  1. Pingback: Flank Steak and Wild Mushroom Pot Pie | a pleasant little kitchen

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