Slow-Cooker Shredded Steak
Ingredients
- 1 15-ounce can crushed tomatoes
- 3 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
minced
- 1 1/2 teaspoons ground cumin
- 1 jalapeno pepper
thinly sliced, with seeds
- Kosher salt
- 1 1/2 pounds skirt steak or flank steak
- 2 bell peppers
sliced 1/2 inch thick, 1 red, 1 green
- 1 small onion
thinly sliced
- 3 tablespoons chopped pimento-stuffed green olives
plus 1 tablespoon brine from the jar
- Cooked white rice
for serving
Directions
- 1
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
- 2
Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
Slow-Cooker Shredded Steak
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Ratings & Reviews
Based on 81 ratings
Rating Breakdown
About this Recipe
Craving a comforting, deeply flavored steak dinner that practically cooks itself? This Slow-Cooker Shredded Steak delivers tender, juicy meat infused with aromatic spices and a rich, savory sauce, bringing the warmth of Cuban-inspired flavors right to your table.
Why This Slow-Cooker Shredded Steak Works
The magic of this dish lies in the slow cooker, which gently transforms tougher cuts like skirt or flank steak into incredibly fork-tender perfection. The steak bathes for hours in a vibrant sauce of crushed tomatoes, bright apple cider vinegar, and the savory depth of garlic and cumin. A hint of jalapeno and the briny kick of pimento-stuffed olives create a wonderfully complex flavor profile that feels both familiar and exciting.
What to Expect
Prepare for a truly satisfying meal where every bite of steak melts in your mouth, easily shredding to absorb the robust, slightly tangy, and subtly spicy sauce. The slow cooking process mellows the bell peppers and onions, making them sweet and tender companions to the rich meat. This dish is hearty and incredibly aromatic, filling your kitchen with an irresistible scent as it simmers.
Customization & Variations
Adjust the spice level by removing the seeds from the jalapeno for a milder flavor, or for extra heat, leave them in. If skirt steak or flank steak aren't available, other stewing cuts suitable for shredding could be used, though cooking times might vary. For a different tang, a splash of red wine vinegar could substitute for the apple cider vinegar in a pinch, though the flavor profile will shift slightly. Not a fan of olives? You can omit them, but you'll miss out on that unique briny depth they bring.
Serving & Context
This Slow-Cooker Shredded Steak is perfect for a cozy weeknight dinner or a comforting weekend gathering. Serve it generously over fluffy white rice to soak up all the delicious sauce, making it a complete and incredibly satisfying meal.