slow-cooked & tender shredded flank steak (grain free, scd diet)

this flank steak is slow-cooked until it’s practically shredding itself, it’s so tender.

I don’t know why I haven’t discovered the fact that you can slow cook and shred flank steak any sooner, but I am so happy I finally did. Oh, the joys of adulting.

Now I may even prefer slow cooked and shredded beef like this to a regular ol’ steak, at least right now. It might be the comfort food-factor. Or it might be simple deliciousness. Possibly both.

While this beef is versatile, one thing is for sure– the steak will fall apart at the touch because it’s so soft– so you’ll end up with a sauce-y, shredded beef that you can put in a sandwich with some coleslaw, you can put it on top of a pile of cauliflower rice, you can put it in a taco with guacamole, you can eat it all mixed up with broccoli (sooo good, photos below) — just to give you a few ideas to start with.

Because the thing is, when you do try making this, it’s very likely you’ll end up keeping it in your weekly (/bi-weekly) rotation because it’s so freaking easy, you can do a million things with it, and it’s always a hit. One last idea– it’s also really good with a salad (romaine lettuce, tomatoes, feta, cucumber, avocado lemon, extra virgin olive oil). 

slow cooked & tender shredded flank steak: ingredients

• 1 lb flank steak
• 1 tbsp red boat fish sauce
• 1 tbsp honey
• 2 tbsp toasted sesame seed oil
• 2 tbsp apple cider vinegar
• 2 tbsp apple cider juice
• 2 cloves of garlic, minced or chopped
• 1/2 cup water or stock

steak dry rub

• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper
• black pepper to taste

slow cooked & tender shredded flank steak: how to

1. First, prepare your dry rub in a small bowl, mixing together the paprika, salt, cayenne pepper and black pepper. Set aside.
2. Prepare your marinade, mixing together the Red Boat Fish sauce, honey, toasted sesame seed oil, apple cider vinegar, apple cider juice, and garlic.
3. Rub the spices all over the flank steak, and place in a glass tupperware or large ziploc to refrigerate overnight and allow to marinade. Pour the marinade all over the flank steak, and place in fridge overnight.
4. Place the marinaded flank steak in your slow cooker, and add 1/2 cup of water or stock. Cook on low for 8 hours or high for 4 hours.
5. Once done, remove the slow cooker pot and place in an oven-safe dish, and begin to shred it up– it should happen easily! Pour approximately 1/2 liquid in the slow cooker all over the shredded steak. Serve with broccoli and cauliflower rice.

Print Recipe

slow-cooked & tender shredded flank steak

this flank steak is slow-cooked until it's practically shredding itself, it's so tender.

Course: Main Course

Servings: 4 people

Author: grainfreee

Ingredients

• 1 lb flank steak
• 1 tbsp red boat fish sauce
• 1 tbsp honey
• 2 tbsp toasted sesame seed oil
• 2 tbsp apple cider vinegar
• 2 tbsp apple cider juice
• 2 cloves of garlic, minced or chopped
• 1/2 cup water or stock
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper
• black pepper to taste

Instructions

• First, prepare your dry rub in a small bowl, mixing together the paprika, salt, cayenne pepper and black pepper. Set aside.
• Prepare your marinade, mixing together the Red Boat Fish sauce, honey, toasted sesame seed oil, apple cider vinegar, apple cider juice, and garlic.
• Rub the spices all over the flank steak, and place in a glass tupperware or large ziploc to refrigerate overnight and allow to marinade. Pour the marinade all over the flank steak, and place in fridge overnight.
• Place the marinaded flank steak in your slow cooker, and add 1/2 cup of water or stock. Cook on low for 8 hours or high for 4 hours.
• Once done, remove the slow cooker pot and place in an oven-safe dish, and begin to shred it up– it should happen easily! Pour approximately 1/2 liquid in the slow cooker all over the shredded steak. Serve with broccoli and cauliflower rice.