Crock Pot Flank Steak

Last week, I took advantage of some of my vacation time to do quite a bit of cooking and freezing of meals. I love having a well stocked freezer with yummy meals that are easy to heat for lunches and easy dinners. One of our go-to meals (either frozen or made same day) is a flank steak recipe that was originally inspired by the Balsamic Beef Roast from Civilized Caveman Cooking Creations. His recipe wasn’t exactly what I was looking for, but it helped me to fine tune and create something we really enjoy. Here’s my take on a similar recipe.

*Disclaimer: I personally am not a fan of crock pot recipes that require me to pre-cook any food. This one does, and it’s worth it! One of the only “regular” recipes I make that has any pre-cooking.


  • 2 lbs of flank steak (I really like this cut – it gets tender in the crock pot. We get ours, grass fed, from US Wellness Meats but of course any good beef will do)
  • 1 medium onion, diced
  • 1/2 cup cooking wine
  • 1/2 cup water
  • 1/3 cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • Seasoning (I use my Fab 4 of Spices)
  • 2 tbsp coconut oil


  1. Put the diced onions in a 6 qt crock pot (you probably could fit this in a 4 qt).
  2. In a medium frying pan, melt the coconut oil over medium heat.
  3. Season one side of each flank steak, and put it seasoning-side-down into the pan. Season the other side of the flank steak, while just browning the meat (about 2 minutes).
  4. Flip the flank steaks over and quickly brown the other side (about 2 minutes).
  5. Put the flank steaks in the crock pot on top of the onions.
  6. Put the cooking wine and water into the pan to deglaze and pick up all the rest of the seasoning.
  7. Pour over the flank steak.
  8. Pour the balsamic vinegar and Worcestershire sauce into the crock pot too.
  9. Cover and cook on high for 4 hours or until tender.

To serve, I remove the flank steak and cut it into 1″ squares and pour some of the sauce and onions on top. We usually serve this with rice and some green beans. (Pre-cutting the meat makes it easy to eat in front of the TV for days when we just want to do that. :-) )

I store any leftovers in single serving containers, putting them in the fridge if we’re going to eat it within a day or two, or throwing them in the freezer to reheat another day. Fresh or reheated from frozen, the moisture in the sauce makes this a very yummy leftover meal.

Nope, I didn’t take any pictures of this one. I’ll try and take some next time I make this…or maybe you’ll just get the surprise of seeing how beautiful and yummy this is when you try it yourself. I’ve come to the realization that I’m not a food blogger and don’t usually have gorgeous food shots, so would rather you see it for yourself rather than share pictures that don’t do the food justice.

Let me know if you try this, and how you like it. Would you make any changes to the recipe?


  1. Jennifer Romeyn says:

    Yum! I’m going to try this next weekend!

  2. David Ryan says:

    That recipe sounds yummy!

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