If you follow my blog, you know my husband love his red meat but me, not so much. Normally we grill flank steak but now that the weather has cooled off, I need some indoor recipes. Since flank steak is a tougher cut of meat, I wondered if I cooked it in the slow cooker how tender it would be.
This steak was so tender and the flavor was melt in your mouth delicious. Yes, the not so much red meat eater loved this steak. And the mushroom gravy was to die for. This recipe is a keeper that I will make again, SOON.
Slowcooker Flank Steak
Adapted from Risa's Flank Steak Recipe
1 pound flank steak
1/2 cup dry white wine
1 tbsp soy sauce
2 cloves garlic, minced
1 teaspoon beef base
1 cup water
1 tbsp Ketchup
1 tbsp whole grain mustard
1 small onion, finely chopped
1/4 cup water
3 tbsp cornstarch
1/2 lb fresh baby portabella mushrooms, sliced
Preheat a grill pan . When hot, place steak on and cook until you sear it well and you have nice grill marks. Remove and place in crockpot.
In a measuring cup, place beef base and water, add. Mix well. Add wine, soy sauce, garlic, ketchup, mustard and onion. Pour over steak. Cook on low heat for 8 hours or until meat is tender.
Turn to high. Place cornstarch and water in small bowl and whisk well to combine. Add cornstarch mixture to crockpot along with the mushrooms. Cook for 20-30 minutes or until mushrooms are tender.
To serve: slice meat in thin strips (against the grain) and serve with sauce over noodles or rice.