We really enjoy our red meat around here. But I can’t stand fatty cuts or meat that is too chewy, so I like to turn to my slow cooker for certain types. One of those is flank steak, which tends to be a tougher cut but almost melts in your mouth after a good sitting in the slow cooker. In fact, it gets so tender that even well done, it just falls apart as you cut it.
This recipe is for Teriyaki flank steak that I originally found years ago on allrecipes, but have since changed it around. I actually didn’t have any fresh ginger today so I omitted it, and it was still excellent. The trick is to give it a nice sear on both sides prior to slow cooking, and then let it do its’ thing. The best part is, no need to marinate which is great, because I usually forget to do that the night before anyway. So, yay! The result is so, so flavourful and tender, a definite winner with the hubby.
Slow Cooker Teriyaki Flank Steak
1/2 cup wine (I use whatever I have at home, which is, admittedly, a lot. But any type will do – red, white…even rose if that’s how you roll)
1/2 cup soy sauce
1/4 cup olive oil
2 tbsp sesame oil
1/4 cup brown sugar
1/4 cup grated fresh ginger root
2 cloves garlic, minced
1 teaspoon ground black pepper
1 1/2 pounds beef flank steak
Freshly ground sea salt and black pepper, to taste
Additional oil, for searing