Ingredients:

  • 2.5 lbs flank steak, trimmed of excess silver skin
  • 1 large (200g) yellow onion, thinly sliced
  • 4 cloves (20g) garlic, smashed and minced
  • 2 tbsp (30ml) olive oil
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 2 tbsp (32g) tomato paste
  • 1/2 cup (120ml) beef broth, low sodium
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (12g) honey
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pat the flank steak dry with paper towels and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the meat for 2–3 minutes per side until a deep brown crust forms. Remove meat and set aside. In the same pan, sauté onions for 3 minutes until translucent.
  2. Place the sautéed onions and minced garlic at the bottom of the slow cooker. Lay the seared flank steak directly on top of the aromatics.
  3. In a mixing bowl, whisk together the diced tomatoes, tomato paste, beef broth, soy sauce, Worcestershire sauce, honey, smoked paprika, cumin, and red pepper flakes. Pour the mixture evenly over the steak, ensuring the meat is well-coated.
  4. Cover and cook on Low for 8 hours or High for 4 hours. The beef is ready when it pulls apart easily with two forks and the sauce has thickened into a rich glaze.
  5. Remove the meat to a cutting board. Identify the grain (the long muscle fibers) and slice the beef thinly against the grain, or shred the meat using two forks. Return the meat to the pot to coat in the remaining juices.