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.

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.

Ingredients for Carne Asada

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.

  • 1.1 lb skirt steak – This cut is perfect for Carne Asada because it’s got just the right amount of fat and flavor. It soaks up all the delicious seasonings, making every bite super tasty!
  • 2 tbsp Worcestershire sauce – This stuff is liquid gold. It adds a deep, savory flavor that really brings out the best in the steak.
  • 2 tbsp olive oil – A little olive oil helps keep the steak nice and juicy, plus it adds a hint of richness to the marinade.
  • 1 tbsp oregano – Oregano gives the dish that classic, earthy flavor we all love. It’s a must-have for that authentic Carne Asada vibe.
  • 1 tbsp garlic powder – Garlic is a flavor powerhouse, and using the powder keeps it simple while still packing a punch.
  • ½ tbsp cumin – Cumin adds a warm, smoky note that makes the steak taste amazing. It’s one of those spices that really ties everything together.
  • ½ tbsp paprika – A bit of paprika gives the marinade a subtle kick and a gorgeous color. You can use smoked paprika if you want to add an extra layer of flavor!
  • Salt and pepper – The essentials! Season to taste to bring out all those flavors.

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.

  • Place the steak at the center of the slow cooker.
  • Cover with all the spices and the Worcestershire sauce.
  • With the help of some kitchen clamps, rub the entire surface of the steak with the seasoning.
  • Finally, just let it cook for 6 hours in high mode.

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.

How to Serve

I love using this shredded skirt steak for arepas (my favorite option with a bit of garlic cilantro sauce). But there are plenty of other ways that go just as well. Here are just some examples:

Make Ahead

One of the best ways to take advantage of a slow cooker is to use it to make a bunch of food in advance. And Carne Asada is the perfect recipe for this! Let the steak cool completely, then pop it into an airtight container or freezer bag:

  • To the fridge for up to 4 days.
  • To the freezer for up to 3 months.
  • To reheat: If frozen, let it thaw overnight in the fridge, then warm it up in a skillet over medium heat or pop it back into the slow cooker on low until it’s heated through. You can add a splash of beef broth if it looks a bit dry.

Common Questions

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.

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.

Do I need to marinate the steak before cooking, and for how long?

You don’t have to marinate the steak, but I highly recommend it! Marinating gives it that classic Carne Asada flavor and helps tenderize the meat. Ideally, let it soak up all those flavors for at least 4 hours, but if you’ve got the time, overnight is even better. If you’re in a rush, 30 minutes will do, but try to go longer if you can!

Can I add vegetables to the slow cooker? Which ones pair well?

Absolutely! Bell peppers, onions, and even some sliced jalapeños are great options. They’ll soak up all those delicious juices and add extra flavor. Potatoes are another good choice if you want to make it more of a complete meal. Just throw them in at the start so they cook through!

How do I know when the steak is done?

You’ll know it’s done when it’s super tender and pulls apart easily with a fork. If you have a meat thermometer handy, aim for an internal temperature of around 145°F for medium-rare or 160°F for medium. But really, with a slow cooker, it’s all about that “fall-apart” tenderness.

Other Slow Cooker Recipes

The slow cooker is one of the best hacks for cooking. If you love it as much as I do, here are some recipes you should check out:

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.
4.62 from 78 votes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 274 kcal

Equipment

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Slow Cooker Skirt Steak (Carne Asada)
Amount Per Serving
Calories 274 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 79mg26%
Sodium 196mg9%
Potassium 505mg14%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 478IU10%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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

    Reply
  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!

    Reply
    • 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.

      Reply
  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!

    Reply
  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!

    Reply
  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!

    Reply
  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!

    Reply
  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?

    Reply
    • 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

      Reply
  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!!

    Reply
4.62 from 78 votes (72 ratings without comment)

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