Smothered Flank Steak
Submitted by bbb
Fork-tender flank steak slow-cooked on a bed of onions and mushrooms in the Crock-Pot, rubbed with Worcestershire and paprika. Set it up in 10 minutes and let it cook all day.
YIELD
6 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThis is the kind of dinner that makes you look like a hero when really the slow cooker did all the work.
Flank steak gets scored in a diamond pattern, rubbed down with Worcestershire sauce and paprika, then nestled on top of sliced onions and mushrooms in the Crock-Pot.
Eight to ten hours on low and the whole thing transforms. The steak goes butter-tender, the onions melt into a silky, savory gravy, and the mushrooms soak up every bit of beefy goodness.
Slice it thin against the grain, pour that unthickened pan gravy over everything, and dinner is served.
Pro Tips
- Score the meat in a crosshatch pattern before seasoning. Those shallow cuts let the Worcestershire and paprika penetrate deep into the steak instead of sitting on the surface.
- Always slice against the grain and at a diagonal. Flank steak has long, visible muscle fibers, and cutting across them is the difference between tender and chewy.
- Serve over egg noodles, mashed potatoes or rice to catch every drop of that onion-mushroom gravy.
Ingredients
Directions
With sharp knife, score meat about ⅛ inch deep in diamond pattern on top side of meat.
Season with salt and pepper.
Rub in Worcestershire sauce and oil.
Sprinkle top with paprika.
Place sliced onions and mushrooms in Crock-Pot.
Roll flank steak, if necessary, to fit easily, and place on top of onions.
Cover and cook on low for 8 to 10 hours or on High for 4 to 5 hours.
Remove steak to warm carving platter and cut across the grain in thin diagonal slices.
Serve with onions and mushrooms, pouring unthickened gravy over all.
Sprinkle with parsley.
Comments
