Our easy slow cooker skirt steak with gravy recipe is melt in your mouth delicious. Served over mashed potatoes this is our favorite family friendly dinner we make at least once a month.
For years I made skirt steak in the oven and yes that worked well, but didn’t become comfort food like this! I wanted to be able to cook it in gravy to the point where it would just fall apart, low and slow was the key to that. And how else can you do this best than to use a Crockpot and success!
There are several ways to make the gravy but we always go for the easiest method with the most flavor. Using the drippings is your best bet with some more beef broth to make more (so everyone gets enough to coat their piece) + a thickener works great.
If you wanted to use a bottled gravy that is fine but you would need to thin it out a bit with broth so the meat can steam. I feel like cooking meat this way gives it the most flavor, and creates the most tender texture ever too (with very little effort on your part).
Ingredient Notes
You are going to want to start with a flank steak that is about 1.5 pounds in size. Since it is rather long you will want to slice it in half lengthwise so it fits nicely in a single layer on the bottom of your pot.
To make things easier we are going to season it with a dry packet of onion soup mix. You could add some freshly diced onions in there as well but I kid you not you won’t need anything else because it offers so much flavor in such a small amount.
You need some beef broth in the pot in order to create steam and cook the meat. You need a long time to achieve the fall-apart texture to break down the connective tissues of this tough meat (so don’t rush things).
How to Make the Gravy
You want to use all the drippings in the pot to start off with + broth to make a few full cups to start with. Amplify the flavor with some onion powder and a bit of Worcestershire sauce in there + a pinch of salt and pepper to taste. The way you make it thicker is a slurry of water and cornstarch over medium high heat.
Can you add potatoes?
You could! If you wanted to add potatoes you could use russets or red cut in half. They will get rather soft but in a good way and can be placed right on the top of the meat before you seal the lid. Another option we do with our slow cooker roast beef and gravy would be to add a cup of baby carrots.
How Long to Cook Skirt Steak in Slow Cooker
You are going to need a good 6-8 hours on low to reach the point where it falls apart when you shred it with a fork. That is the ideal texture if you ask us. The internal temperature for this state will be 195-200F.
Frozen Skirt Steak in Slow Cooker
Like our slow cooker frozen roast it actually doesn’t make a difference whether your meat is right out of the freezer, fresh or defrosted! The biggest issue with this cut though is that it won’t fit well. If that isn’t an issue then go ahead and follow the same steps below and you’ll never know it started off rock hard.
FAQ
No, flank steak and skirt steak are not the same although they’re often confused because both are long, thin cuts. Flank steak comes from the cow’s abdominal area and is leaner with a tighter grain, making it slightly firmer but still flavorful when sliced against the grain. Skirt steak comes from the diaphragm area and has a looser more pronounced grain with more fat. Both are great for dishes like fajitas, but skirt steak tends to be more forgiving and juicy, while flank steak can be a bit tougher if overcooked.
It is surprisingly a great way to cook this tough cut! Cooked low and slow with onion soup mix and broth allows the connective tissues to break down and become super tender with very little effort on your part.
You want to keep it as moist as possible so store it with the gravy once it is cool. Keep in an airtight container in the fridge for up to 3 days for best results.
You will want to reheat it with gravy on the top. The best way to do this is in a pan with a lid over medium heat. In the microwave it will dry out a bit more (even with gravy on the top) but is possible too in about 1 minute.
Slow Cooker Skirt Steak Recipe
Equipment
- 1 slow cooker
Ingredients
- 1.5 lbs skirt steak
- 1 packet onion soup mix
- 1 cup beef broth
Gravy
- 2 cups drippings, from pot, add additional beef broth to make 2 full cups
- 1 tbsp Worcestershire sauce
- 2 tsp onion powder
- 3 tbsp cornstarch, to thicken in 1/4 cup water, or use arrowroot flour for gluten free option
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Instructions
- Slice skirt steak in half lengthwise so it fits in a single layer inside slow cooker.
- Sprinkle top with dry onion soup mix, pouring beef broth over the top.
- Cover and cook on low for 6-8 hours ideally, or on high for 3-4 hours or until very tender and easy to slice.
- To make the gravy put ingredients for gravy in a saucepan (keeping cornstarch aside to whisk together with cool water) over medium high heat. Stir. When bubbling pour in cornstarch & water slurry and stir so it can thicken. Serve on top of sliced skirt steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
