Ingredients4 h 15 m servings 345 cals
- Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside.
- Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on on High and cook 4 hours, or set on Low and cook 8 hours.
- To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 345 calories; 12.8 g fat; 39 g carbohydrates; 18.6 g protein; 36 mg cholesterol; 1236 mg sodium. Full nutrition
ReviewsRead all reviews 9
Honestly, I'm not crazy about crock pot recipes, but this is one I most likely will make again. The shredded meat remained tough after 7 hours on high, so I cooked it another 1-1/2 hours. IMO ...
this was REALLY good!! About 3/4 way through the cooking time I took the steak out to chop it and almost threw it out, the sauce looked so watery and lacked flavor. but i went ahead and choppe...
I tried this last night and it had great flavor. I did shred the meat and let it warm for about an hour before serving. The only other change I would make is taking the steak out, slicing it a...
We enjoyed this method for making a good flank steak BBQ sandiwch. While the sauce base was fairly good, it was too tomato-y, so I tweaked it based on my sloppy joe sauce recipe. I started wit...
I really liked the taste and the presentation....we usually eat our sloppy "whatevers" open faced. Only change I made was to drain most of the liquid out of the tomato sauce into a container (wh...
I cut a flank steak in half to make this recipe as one of our entrées and 'Flank Steak a la Willyboy' from AR as our second entrée. This was good but really, really saucy. At the 4 hour mark, ...