London Broil / Flank Steak is known for being a flavorful, but not the most tender cut of beef, which is why it's usually sliced super thin. That's not an issue when you put your slow cooker to work for you. Most slow cooker recipes call for a full eight hours of cook time. You do have some wiggle room here. If you're looking for a tender steak that slices with minimal resistance, six hours will do you just fine. If you're looking for more of a fork-tender pot roast type end result, go for the full eight.
Having gotten a late start, I pulled the plug at six hours this time. I wanted to make sure I had the kitchen cleaned up, everything put away, and time to digest dinner so I could pop a bowl of popcorn and park my butt in front of the TV for The Walking Dead premier. Maybe I should have gone vegan that night - forgot about the cannibals at Terminus! They used a grill rather than a slow cooker.
1 London Broil / Flank Steak
Grill Mates Montreal Steak Seasoning
1 can Delmonte Petite Diced Tomatoes
(zesty jalapeno or with green chilies)
2 cans beef broth (or 2 cans water and 2 beef bouillon cubes)
2 T Worcestershire
1 T balsamic vinegar
1 T oregano
2-3 cloves garlic, crushed
1 lg onion
(Optional: Baby Carrots, Diced Potatoes, Corn Starch for gravy)
- Trim most, if not all, of the fat from your steak, then season well with Montreal Steak Seasoning and a light dusting of flour.
- Sear the steak in a bit of olive oil for about 4" on each side.
- While the steak is searing, empty the tomatoes into your slow cooker, and if you are using water with bouillon cubes, use the can to measure out your water, adding that to the tomatoes.
- Add the Worcestershire, balsamic vinegar, oregano, garlic, and onion - sliced into rings or wedges.
- If you like your carrots (and potatoes if using) soft, go ahead and add them with the rest. If you prefer them a little firmer, hold back and add them at about 2 hours in.
- Once your steak is seared, nestle it in among the liquid and veggies and, to quote Idina Menzel in Frozen ... "Let it go" and just walk away.
- When the steak is done to your likeness, transfer the steak, onions, and carrots (and potatoes if included) to a platter and loosely tent with foil to rest.
- You have options when it comes to a sauce. You can use the juice as it is, or you can use a blender or wand mixer to puree the juice, using some of the carrots to act as a thickener. A third option is to scoop out a bit of the liquid, stir in a tablespoon or so of cornstarch to create a slurry and pour it back into the pot. Turn the heat up to high and let it come to a boil to thicken and reduce while your meat rests.
Much like you would toss cubed beef with flour when making a beef stew, the flour here helps create that nice crust/seal when searing to hold in all that flavor and helps later with thickening the liquid. I like to keep a shaker full of flour handy for things like this and when dusting a work surface for kneading dough, etc. I would have normally thrown in some diced potato, but I was in the mood for Parmesan Mashed Potatoes that night instead, so I just included the carrots and onion.
No need for slicing super thin with meat this tender.