Easy dinners are in full swing at our home. I am utilizing our slow cooker as often as I can. I like having the steak ready and feeling like I put very little effort into an amazing meal.
The steak can be shredded or pulled apart and used in tacos, on top of salads, eaten with a side dish or shoved between two pieces of your favorite bread and grilled. So good.
How to Make Slow Cooked Steak-and-Onions
1. Marinate the Skirt Steak
- Combine Ingredients: In a large storage bag, mix the skirt steak, garlic powder or minced garlic, cumin, salt, Italian seasonings, black pepper, and onion powder.
- Marinate: Seal the bag and marinate the steak in the refrigerator overnight.
2. Prepare the Onions
- Slice Onions: Thinly slice the onions. A spiralizer can be used for uniform slices.
- Layer Onions: Place the sliced onions in the bottom of a large slow cooker.
3. Cook the Steak
- Add Steak and Water: Lay the marinated skirt steak on top of the onions. Add 1/2 cup of water.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours.
4. Serve
- Shred the Steak: Remove the steak from the slow cooker and shred or pull it apart using two forks.
- Plate and Serve: Serve the shredded steak on a platter with the cooked onions. Optionally, serve with gluten-free tortillas and your favorite toppings for a delicious steak taco.
Recipe Notes
- Marinating Time: Marinate the steak overnight for the best flavor.
- Onion Preparation: Using a spiralizer helps achieve uniform onion slices, ensuring even cooking.
- Serving Suggestions: Serve with tortillas, as a salad topping, or with a side of rice.
Yield, Prep Time, and Cook Time
- Yield: 4-6 servings
- Prep Time: 20 minutes (plus overnight marinating)
- Cook Time: 8 hours (slow cooker)
Slow Cooked Skirt Steak-and-Onions
- Total Time: 495 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Succulent skirt steak, slow-cooked to perfection with onions. Great in salads, tacos, or on bread.
Ingredients
- 2 lbs (900 g) skirt steak
- 2 teaspoons garlic powder or 3 cloves minced (10 g) garlic powder
- 1.5 teaspoons (7 g) cumin
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) Italian seasonings
- 1 teaspoon (5 g) black pepper
- 0.5 teaspoons (2.5 g) onion powder
- 2 large onions, sliced thin (about 300g each) onions
- 0.5 cups (120 ml) water
Instructions
- In a large bowl or resealable bag, combine the skirt steak, garlic powder or minced garlic, cumin, salt, Italian seasoning, black pepper, and onion powder. Mix well to coat the meat evenly.
- Seal and refrigerate to marinate for at least 2 hours, preferably overnight, to deepen the flavor.
- Thinly slice the onions and place them in the bottom of a large slow cooker, spreading them evenly.
- Lay the marinated skirt steak over the onions and pour in ½ cup (120 ml) of water.
- Cover the slow cooker and cook on low heat for about 8 hours, until the meat is tender and easy to shred.
- Once cooked, remove the steak from the slow cooker and use two forks to pull it apart into shreds.
- Return the shredded meat to the slow cooker and toss gently with the cooked onions and juices.
- Serve warm with the onions piled on top, or use as a filling for tacos, rice bowls, or sandwiches.
Notes
- For enhanced flavor, use freshly minced garlic instead of garlic powder.
- To prevent the steak from becoming tough, ensure it’s cooked to an internal temperature of 130-135°F (54-57°C) for medium-rare.
- Leftovers can be stored in the refrigerator for up to 4 days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Frequently Asked Questions
Why is slow cooking a good method for skirt steak?
Skirt steak has a lot of connective tissue that breaks down during long, slow cooking, turning the meat tender and full of flavor instead of tough.
How long should skirt steak cook on low in a slow cooker?
Plan for 7 to 8 hours on low. The steak should be fork-tender and easy to shred when it is done.
Can I finish the onions separately for better caramelization?
Yes. While the onions get soft in the slow cooker, pulling some out and browning them in a hot skillet for a few minutes at the end adds a nice caramelized layer on top.
Thumbs up!
Turned out good, the key is the onions for sure
It’s a yes from me, you’re going to Hollywood! No but seriously, this is really very good.