| Level: | Easy |
| Total: | 7 hr 20 min |
| Prep: | 20 min |
| Cook: | 7 hr |
| Yield: | 6 servings |
Ingredients
- 1/3 cup all-purpose flour
- 3 pounds skirt steak, each piece cut into thirds
- 3 to 4 tablespoons olive oil
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 1 1/3 pounds cipollinis, trimmed, peeled, and left whole*
- 2 tablespoons green peppercorns; if packed in brine, rinse well
- 3/4 cup firm spicy green olives, pitted and coarsely chopped
- Fusilli tossed with butter and parsley
- Steamed broccoli
Instructions
- Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
- Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli tossed with butter and parsley and steamed broccoli.
- *Cook’s Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife.
- Serving suggestions: .
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 652 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 50 g |
| Cholesterol | 147 mg |
| Sodium | 751 mg |
Reviews
melt in your mouth and great flavor to the gravy. we added some sliced potatoes to the pot 1/2 way through.
Not a good recipe at all. I salvaged the beef and made a sweet chili beef and spinach salad. The juices were not tasty at all. Would not recommend wasting the money for the strip steaks at all.
Melt in your mouth, rich, flavorful and tender as my heart. I seriously did go out and get the Lora Brody cookbook after the success of this dish.
I was a bit dubious about the recipe as it seemed to have many ingredients which could make a sauce salty or bitter. However, I followed the recipe exactly, once I found all of the ingredients. It was a fairly simple process. When I transferred the meat from the crock pot to the serving dish, it filled the house with a delicious aroma. It was quite a hit with the whole family. The meat was tender and flavorful. There were no leftovers.
I fixed this in the crock pot just as directed, but the gravy was a little thin…I thickened it with flour/butter quick roux. I served it over egg noodles and found it to be very good. My daughter liked it, but my husband was not all that impressed. We are a family that out of convenience used to eat out all the time, but I have tried to cook more at home to save money. I don’t know that I will make it again.
Better than a restaurant, this recipe is easy, easy, easy and the outcome is soo delicious that it’s sinful. As a twist, I’ll sometimes marinate the steak overnight in soy sauce, minced onions and chopped olives. Also, I lightly brown butter with some garlic and then throw al dente fusilli in the pan for a few minutes to toast before adding the steamed brocolli and fresh parsley and tossing to coat. I then put the pasta mixture in a bowl, place steak on top, and douse all with lots of sauce. You’ll love it!
This recipe is absolutely delicious! I made it for my husband’s birthday and the whole family loved it!
This was my first time having skirt steak – it was outstanding!
This is to die for. Takes a little prep at first to get the peels off the onions and brown the meat, but after that, there’s nothing left to do but let it cook all day. DELISH!!!!! The meat just falls apart. I served it with risotto and peas. I think it went well together. I used the leftover meat and onions in fajitas the next night and added bell peppers and mexican seasoning. Even better! This is a must try recipe!
I’m always looking for slow cooker recipes and we love skirt steak. I substituted the onions in this recipe and it was still wonderful. The red wine is a nice change and adds great flavor to this dish. The aroma in the house is fabulous too!