Flank Steak Teriyaki

Flank steak rolled, tied, and slow-cooked in a homemade teriyaki marinade with pineapple rings on top and rice cooking underneath in the same pot. Everything goes into the Crock-Pot and comes out hours later as a complete meal.

The marinade pulls double duty here. Pineapple juice, soy sauce, ground ginger, dry sherry, brown sugar, and Worcestershire get whisked together for a sweet-savory-tangy soak. After an hour of marinating, half that liquid goes into the pot with the rice and bouillon, so the grains cook in teriyaki-flavored broth while the beef slowly tenderizes on top.

Flank steak is lean and can be tough when rushed, but 8 to 10 hours on low breaks down the fibers into something fork-tender and deeply flavored.

Pro Tips

• Roll and tie the steak tightly before cutting into individual portions. This keeps the pieces compact and ensures even cooking in the slow cooker.
• Use converted (parboiled) rice, not regular long grain. It holds up to the long cooking time without turning to mush.
• Don’t skip the room-temperature marinating step. Cold meat dropped into the Crock-Pot takes longer to come up to temp.
• The pineapple rings on top baste the steaks as they cook, adding moisture and fruity sweetness.

Variations

• Swap flank steak for skirt steak or chuck roast for different textures.
• Add sliced bell peppers and onions to the pot in the last hour of cooking for vegetables.
• Use tamari instead of soy sauce for a gluten-free version.