Slow Cooker Flank Steak with Tomato and Spices Recipe

I absolutely love sharing this Slow Cooker Flank Steak with Tomato and Spices Recipe because it combines rich, smoky flavors with an effortless slow cooker method that always delivers tender, juicy beef every time. The way the tomatoes mingle with cumin, oregano, and smoky paprika creates a comforting yet vibrant dish that feels like a warm hug on a plate. Whenever I make this, it never lasts long, and I’m eager for you to experience how easy and satisfying it is.

Why You’ll Love This Slow Cooker Flank Steak with Tomato and Spices Recipe

One of the things that really excites me about this recipe is its bold, layered flavor profile. The cumin and smoked paprika add this beautiful depth and smokiness while the garlic and shallots offer a sweet and savory base. I love how the crushed tomatoes keep the meat moist and create a luscious sauce as everything simmers together. It’s like comfort food with a little extra punch that wakes up your taste buds.

What really makes this recipe stand out for me is how unbelievably easy it is to prepare. You simply toss everything into the slow cooker and let it do the magic for several hours, freeing you up to go about your day without stress. It’s perfect for busy weeknights, relaxed weekend dinners, or even casual gatherings where you want impressive flavors without standing over the stove all day. Trust me, this recipe is a keeper and one I find myself turning to again and again.

Ingredients You’ll Need

A white plate sits near the center bottom holding a large piece of raw, deep red meat with faint white marbling. Above to the left is a clear glass measuring cup filled with thick, smooth red tomato sauce. Nearby are three small white bowls; the top one contains finely chopped white and light purple onions, the middle one holds minced pale yellow garlic, and the right bowl is divided into four parts with different spices in shades of brown, red, and white. To the right of the plate is a small bunch of fresh green cilantro with leafy stems. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in building the robust flavor and tender texture of the flank steak, while also providing a lovely reddish hue that makes the dish visually inviting.

Flank steak (2 pounds): I always choose a nicely marbled piece for maximum tenderness after slow cooking.
Crushed tomatoes (14 oz can): They add tanginess and moisture, creating a perfect cooking liquid.
Garlic cloves (7, chopped): Garlic brings that punchy aroma and savory flavor essential to this dish.
Shallot (1, chopped): I use shallots for their subtle sweetness that balances the spices.
Oregano (1 teaspoon): This herb adds an earthy note that complements the tomato beautifully.
Cumin (2 teaspoons): It lends warmth and a hint of smokiness that makes the flavors pop.
Smoked paprika (1 1/2 teaspoons): The smoky depth from this spice is simply irresistible.
Kosher salt (1 teaspoon): I recommend adjusting salt to taste depending on your brand for the perfect seasoning.

Directions

Step 1: Gather all your ingredients and chop the garlic cloves and shallot finely to help release their flavors during cooking.

Step 2: Place the flank steak into your slow cooker, then pour in the crushed tomatoes. Scatter the chopped garlic and shallot over the steak for even distribution.

Step 3: Sprinkle the oregano, cumin, smoked paprika, and kosher salt evenly over the steak and tomato mixture. Gently toss everything together a bit if you can, but don’t worry about fully mixing — the slow cooker will do the rest.

Step 4: Cover the slow cooker and set it on low heat. Let it cook for about 6 to 8 hours, or until the beef is so tender it shreds easily with a fork. This slow simmer allows the spices to infuse deep into the meat.

Step 5: When ready, carefully remove the flank steak whole from the slow cooker. For easier shredding, I like to use a sharp chef’s knife and cut the meat against the grain into smaller pieces instead of pulling it apart with forks.

Step 6: Taste the sauce and adjust seasonings if necessary. You can serve this flavorful flank steak on its own, or spoon it over rice, mashed potatoes, or into warm tortillas for a filling meal.

Servings and Timing

This Slow Cooker Flank Steak with Tomato and Spices Recipe serves about 6 hearty portions, making it great for a family dinner or meal prepping for the week ahead. Prep time is very minimal—just 5 minutes to chop and season everything. The cook time takes 6 to 8 hours on low heat to achieve that melt-in-your-mouth texture. There’s no additional resting time required, so once it’s done, it’s ready to serve immediately.

How to Serve This Slow Cooker Flank Steak with Tomato and Spices Recipe

Two white bowls sit on a white marbled surface. Inside the bowl in front, there are four main layers arranged side by side: white rice at the bottom right, black beans next to the rice along the bottom left side, bright yellow corn piled over the rice and beans center, and shredded meat with a reddish sauce on the top left. The meat looks tender and moist, topped with some chopped green herbs. Fresh green cilantro sprigs rest on top of the corn and beans on the right side. A fork rests inside this bowl, with some meat on its tines. The second bowl in the upper right corner contains the same layered ingredients in a similar order. Near the top left side of the image, a spoon with red sauce rests on the white marbled surface. Scattered black beans and green cilantro leaves add extra color around the bowls. A white cloth with gray stripes lies under the front bowl. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot right out of the slow cooker, ladled generously over creamy mashed potatoes or fluffy white rice, which soak up the rich tomato and spice sauce beautifully. For a lighter option, try it over a bed of sautéed greens or roasted veggies to add freshness and color to your plate. Presentation-wise, I sprinkle some freshly chopped cilantro or parsley over the top to brighten the dish and add a pop of green.

For casual get-togethers, I sometimes turn this into a taco filling with warm corn or flour tortillas, topping it with sliced avocado, a squeeze of lime, and some crumbled queso fresco. It’s a guaranteed crowd-pleaser. I also find pairing this recipe with a chilled glass of red wine, like a medium-bodied Malbec or Zinfandel, enhances the smoky, savory notes perfectly. If you prefer non-alcoholic drinks, a citrusy sparkling water or iced tea complements the meal nicely.

This recipe shines on weeknights when you want comfort with minimal fuss but is also elegant enough for holiday feasts or weekend entertaining. Serving portions tend to be generous—about 1/3 pound of flank steak per person—so everyone leaves satisfied but not overwhelmed.

Variations

If you want to switch things up, you can easily substitute flank steak with skirt steak or even chuck roast, depending on what’s available to you. I’ve found that chuck roast adds a bit more richness but requires slightly longer cooking time. For those following a gluten-free diet, you’re in luck—this recipe is naturally gluten-free as long as your spices and canned tomatoes don’t contain any additives.

To turn this into a vegan-friendly meal, try using hearty textured vegetable protein or seitan in place of beef and increase the garlic and spices for depth. Another variation I enjoy is adding a splash of chipotle in adobo sauce for a smoky heat kick or tossing in colorful bell peppers and fresh herbs towards the end of cooking for extra freshness. If you’re short on time, you can adapt this recipe for the Instant Pot by cooking on high pressure for about 60 minutes and allowing natural release.

Storage and Reheating

Storing Leftovers

I always transfer leftover flank steak to airtight glass containers to keep it fresh and to avoid any unwanted flavors transferring. Stored in the refrigerator, leftovers will stay delicious for up to 4 days. Make sure to keep the meat in its tomato sauce to preserve moisture and flavor.

Freezing

This recipe freezes very well, making it great for meal prep. I portion the shredded steak and sauce into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It can be frozen for up to 3 months without losing quality. When you’re ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat leftover Slow Cooker Flank Steak with Tomato and Spices Recipe is gently on the stovetop over low heat. Warm it slowly in a covered saucepan to prevent drying out, stirring occasionally until heated through. You can add a splash of broth or water if the sauce has thickened too much. Avoid microwaving if possible, as it can toughen the meat and unevenly warm the dish.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its texture and flavor, skirt steak, sirloin, or even chuck roast can work well. Just keep in mind that tougher cuts like chuck roast might need a longer cooking time to become tender.

Is it necessary to chop the meat against the grain?

Yes, slicing against the grain is key to getting tender, easy-to-chew pieces of meat. It shortens the muscle fibers, making each bite more enjoyable and less chewy.

Can I prepare this recipe on a high setting in the slow cooker?

You can, but I recommend slow cooking on low for the best tenderness. If you’re short on time, cooking on high for about 4 hours can work, but the meat might not be quite as tender and flavorful as the low and slow method.

How spicy is this dish?

This recipe isn’t spicy hot but has a wonderfully smoky warmth from the cumin and smoked paprika. If you want more heat, you could add chili powder or fresh chilies to your preference.

What are some good side dishes to serve with this flank steak?

I love pairing it with creamy mashed potatoes, fluffy rice, roasted vegetables, or even a fresh green salad. Cornbread or warm tortillas also make excellent accompaniments.

Conclusion

I truly hope you give this Slow Cooker Flank Steak with Tomato and Spices Recipe a try soon. It’s one of those dishes that feels impressive but is secretly so simple to prepare, perfect for cozy dinners or welcoming friends and family. Once you taste the tender meat infused with smoky, savory spices and juicy tomatoes, it’ll likely become a staple in your recipe rotation like it has in mine. Enjoy every delicious bite!