Slow Cooker Skirt Steak (Carne Asada)
This slow cooker skirt steak is the tenderest meat ever. I love to use my crockpot for this easy carne asada recipe.
This is my go-to shredded meat recipe. It’s a family favorite because of how versatile it is. It’s one of our favorite Tuesday taco fillings.
This recipe does not have a tomato-based sauce like Venezuelan Carne mechada. The meat is mostly seasoned with powder seasoning. The slow cooker will keep all the moisture inside so no extra liquid is needed.
Every time I have to cook shredded beef or chicken I like to do it in my slow cooker. This is the easiest method and there is no chance the meat will end up dry or hard to shred.
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How much time does it take to cook a skirt steak in the slow cooker?
This will always depend on the size of your steak and the capacity of your slow cooker. Because I cook just for 2 people most days, I have a 6-qt small slow cooker that is good enough for me.
So, using a 500gr (17oz) skirt steak, my cooking time is 6 hours in high mode or 9 hours in slow.
I honestly prefer cooking in high mode. I can put my skirt steak to cook in the morning and have a delicious shredded meat sandwich for lunch.
How to cook shredded meat in the slow cooker?
Well, the magic of the slow cooker is how easy it is to tenderize even the most stubborn piece of meat.
This recipe is a dump-all-the-ingredients-in-the-slow-cooker-and-forget recipe. My absolute fav type of recipe in the world.
First, I like to place first my steak at the center of the slow cooker. Secondly, I cover with all the spices and with the Worcestershire sauce. Then, with the help of some kitchen clamps, I rub the entire surface of the steak with the seasoning. Finally, just let it cook 6 hours in high mode.
Small note: If you live in the US and you are looking to source high quality, grass-fed, organic meat, check Snake River Farms. I love their products and service.
Nothing beats the moment you cross the entrance of your home, after a loooong day at the office, and smell this delicious carne asada ready for you. All is left is shred and serve. And if you’ve ever used a slow cooker before you’ll know how easy it is to shred the meat. It’s just so tender and soft.
What if you don’t have a skirt steak?
You can use flank steak as a substitute. It has less beefy flavor but it’s just as tender.
Other Slow Cooker Recipes
- 500 gr skirt steak
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp garlic powder
- ½ tbsp cumin
- ½ tbsp paprika
- Salt and Pepper to taste
Add all the ingredients into the slow cooker.
Rub the steak to coat it with all the seasonings.
Cook for 6 hours in high mode or 9 hours in low. Shred with the help of a fork and serve.