Photo of Sweet and sour slow cooker flank steak by WW

Sweet and sour slow cooker flank steak

9
9
9
Smartpoints value per serving
Total Time
4 hr 15 min
Prep
15 min
Cook
4 hr
Serves
8
Difficulty
Easy
This recipe is an effortless way to make a traditional, grandma-style dinner. Not to mention, this flank steak recipe capitalizes on the effortless nature of using the slow cooker. To create this hearty, protein-based main course, you add the ingredients together in the appliance, and then let it do its job. Take 15 minutes to do the preparation, then you're pretty much done. Check back in in a few hours! To round it out into a meal, serve the sweet and sour slow cooker flank steak with roasted fingerling potatoes. Precook them and then just reheat before serving. If you have leftover meat the next day, throw it on some bread for a rich and delectable sandwich!

Ingredients

chili sauce

24 oz

fresh mushroom(s)

1 pound(s), cleaned and thickly sliced

frozen chopped onions

9 oz, about 2 1/2 cups

fat-free beef broth

½ cup(s)

red wine

2 fl oz, dry-variety (1/4 cup)

canned tomato paste

2 Tbsp

garlic clove(s)

2 medium clove(s), minced

balsamic vinegar

1 Tbsp

unpacked brown sugar

1 Tbsp

paprika

1 tsp

table salt

1 tsp

black pepper

¼ tsp

uncooked lean flank steak

3 pound(s), cut into six equal pieces

Instructions

  1. In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour chili-vegetable mixture over top; stir briefly so steak pieces aren't pressed firmly together.
  2. Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.

Notes

*Feel free to substitute 3 cups of frozen chopped mushrooms for the fresh mushrooms if you prefer.

A happier, healthier you starts here