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 (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
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Add all the ingredients into the slow cooker.
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Rub the steak to coat it with all the seasonings.
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Cook for 6 hours in high mode or 9 hours in low. Shred with the help of a fork and serve.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.
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
Hi Emily! I’m so glad you liked it. <3 Thanks for commenting!!!
were the tbsp tablespoons?
Hi Kelly! Yes, tbsp is a tablespoon 🙂
trying this recipe today! We’re excited!
How much is 500 gr skirt steak??
Approx 17 oz.
I added a jar of Pace Salsa Verde. I’ve never seen skirt steak fall apart like it did. Delicious
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!
Do I need to add water ? I’ve never cooked in the crock pot with no liquid.
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.
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!
Best I’ve ever had! I did add a touch of water (2/3 cup) after 5 hours.
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!
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!
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!
Cooking my 1st Beef Skirt in the crock pot,one hour in 5 more to go.I should turn our delicious.
Easy and delicious. Family loved the tacos. A new family favorite.