You’ll be hooked on this Crockpot Skirt Steak. It’s an easy, hands-off slow cooker recipe with bold, savory flavors and just two minutes of prep. Skirt steak works wonderfully here, and you can swap in flank steak if you prefer — use the same seasoning and cooking method. Serve it over avocado cilantro lime brown rice or cauliflower cilantro lime rice for a lighter option. This recipe is simple, crowd-pleasing, and perfect for weeknight dinners, meal prep, or a casual weekend meal.
Crockpot Skirt Steak Ingredients: (serves 3–4)
- 1 1/2 to 2 lbs skirt steak (or flank steak)
- 1 yellow or white onion, chopped
Rub Ingredients:
- 2 tbsp Montreal steak seasoning
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, adjust for heat)
- 2 tsp chili powder
Directions:
- Trim excess fat from the skirt steak if needed, then pat the meat dry.
- Combine the rub ingredients in a small bowl. Rub the seasoning evenly over both sides of the steak.
- Place the chopped onion in the bottom of the crockpot to create a flavor bed and gentle steam. Lay the seasoned skirt steak on top of the onions.
- Cover and cook on LOW for 6 hours, or until the meat is very tender and easy to shred or slice. Cooking time may vary slightly by slow cooker; check for tenderness rather than strictly time.
- When the steak is done, transfer it to a cutting board and let it rest for a few minutes. Slice thinly against the grain for the most tender bites, or shred with two forks if you prefer pulled steak.
Serving Suggestions: This skirt steak pairs beautifully with avocado cilantro lime brown rice for a hearty plate. For a Whole30-friendly or lower-carb option, serve with cauliflower cilantro lime rice. It’s also excellent in tacos, burrito bowls, salads, or simply served with roasted or steamed vegetables.
Optional Toppings and Additions:
- Black beans — add for protein and texture
- Avocado slices — creamy contrast to the spice
- Lime wedges — brighten the flavors
- Fresh cilantro — fresh herbal notes
- Salsa or pico de gallo — freshness and acidity
- Corn or flour tortillas — for tacos or fajitas
Leftover Ideas: Leftover skirt steak is incredibly versatile. Make breakfast by adding thinly sliced steak to scrambled eggs with avocado and lime. Use leftovers in quesadillas, breakfast burritos, salads, or grain bowls. Reheat gently in a skillet with a splash of water or broth to keep the meat moist, or warm in the microwave covered for short intervals.
Tips for Best Results:
- Choose skirt or flank steak with even thickness; if parts are very thin, consider folding or tucking to promote even cooking.
- Season generously — the slow cooker softens and distributes the spices, so a confident seasoning helps build flavor.
- Slice against the grain to maximize tenderness; skirt steak has a pronounced grain and benefits from thin slices across it.
- For added depth, sear the seasoned steak in a hot skillet for 1–2 minutes per side before placing it in the crockpot. This step is optional but adds a nice crust and extra flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze portions for longer storage; thaw overnight in the refrigerator before reheating.
Enjoy!