Slow Cooker Skirt Steak (Carne Asada)

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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.

I can use this shredded skirt steak for arepas (my favorite option with a bit of garlic cilantro sauce), empanadas, tacos, fajitas, with spicy rice, as a filling for a sandwich, etc.

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 (1.1lb) 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

4.62 from 78 votes
Slow Cooker Skirt Steak (Carne Asada)
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
This slow cooker skirt steak is the tenderest meat ever. I love to use my crockpot for this easy carne asada recipe.
Course: Main Course
Cuisine: Mexican
Keyword: carne asada, skirt steak, slow cooker skirt steak
Servings: 4 people
  • 1.1 lb 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
  1. Add all the ingredients into the slow cooker.
  2. Rub the steak to coat it with all the seasonings.
  3. Cook for 6 hours in high mode or 9 hours in low. Shred with the help of a fork and serve.

21 thoughts on “Slow Cooker Skirt Steak (Carne Asada)”

  1. This was delicious! I added a yellow onion and a little bit of beef broth and it came out amazing, I couldn’t stop eating it! Definitely recommend it

  2. Great googly moogly, this is fantastic. I have tried other skirt steak recipes before, and none came out – literally – exactly as you said. I was skeptical, as the grass fed meat we get can be even more tough then conventional, but this was amazing. Followed your directions exactly, and was also surprised at how much the meat shrunk, but true to form, it shredded so perfectly just as you said. I’m going to be forwarding this to the place where we buy our 1/4 side of beef from so they can share with others. Thanks so much!

    • Hi! There is no need to add any water. Meat usually has some liquid in it and the slow cooker has minimum evaporation. Also, the Worcestershire sauce adds a bit more moisture.

  3. Going to try this tomorrow… but I have a question about the temp. Most other recipes I see specify that you should cook for 6 hours on low, not high.

    I have some pretty thin grass fed skirt steaks and want to make sure they don’t come out dry and rubbery. Thanks!

  4. I cook this with filet for extra special guests and it is one of the tastiest (and easiest) meals ever. So glad I found your recipe. Huge thank you!

  5. My first time cooking a skirt steak and it was DELISH!! This recipe is perfect…served with yellow rice, refried black beans and use Tostitos scoops rather than tortillas! Better than mexican rest take-out!

  6. This recipe is DELICIOUS! I used a combination of skirt steak an thinly sliced rump steak… I cooked it on low for 6 hours and it was already shredable. I used the meat to make a Philly cheesesteak tortilla wrap with provolone, mushrooms, green pepper, and onion. Will definitely make this again!

  7. Stupid question. Do you mix the Worcester sauce and the oil together and put in the slow cooker
    Then mix the dry ingredients separately and rub into the meat?
    Or,if it all together and rub into the meat?

    • Hi Janet!

      There are not stupid questions in this blog hahaha. I usually like to mix all the ingredients before and then rub the meat. But whatever method suits you better, as long as the sauce and spices are evenly distributed, it will be fine.

      Thanks for commenting <3

  8. I made this tonight using Flap Meat instead of Skirt Steak. I had to use my scissors it cut up the larger pieces, but, it did shred easily. My biggest critic is my husband. I made us 2 tacos each, which he ate. Then, he came back for 2 more. In other words— a whopping 2 thumbs up!!


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