If you're looking for a comforting, hearty dish perfect for a weeknight dinner or a cozy meal to share with family, this Slow Cooker Flank Steak with Papaya Marinade is a must-try! The natural enzymes in papaya tenderize the beef while Worcestershire sauce adds a deep, savory umami flavor. After slow cooking for hours, the flank steak becomes fall-apart tender and infused with rich, mouthwatering flavors.
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Not a fan of papaya? No worries, you won’t even taste it! The papaya works behind the scenes, acting as a natural meat tenderizer rather than a dominant flavor. By the time the flank steak has finished slow cooking, all you’re left with is incredibly tender, juicy beef infused with savory, rich flavors from the Worcestershire sauce and seasonings. So even if papaya isn’t your favorite fruit, don’t skip it, it’s the secret ingredient that makes this dish melt-in-your-mouth delicious!
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Ingredients
- Flank Steak: A lean, flavorful cut of beef that becomes tender and juicy when slow-cooked. It has long muscle fibers, so cutting it against the grain after cooking makes it easier to chew.
- Papaya: Contains papain, a natural enzyme that helps break down proteins, making it a fantastic meat tenderizer. We'll be mashing ripe papaya.
- Worcestershire Sauce: This fermented sauce is a powerhouse of umami, adding a deep, savory richness to the beef, and these Maple Bacon-Wrapped Chicken Wings. It's made from a blend of vinegar, molasses, anchovies, tamarind, and spices, adding the perfect balance of tangy, salty, and slightly sweet notes.
- Onion: Adds a natural sweetness and depth of flavor as they cook down. In slow-cooked dishes like this one and this Slow Cooker Turkey Curry, they soften and meld into the sauce, adding overall richness to the dish.
see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Flank Steak: If you don’t have flank steak, chuck roast or skirt steak work well in the slow cooker and turns out just as tender.
- Papaya: Pineapple or kiwi both contain natural enzymes that help tenderize meat. Use a small amount to avoid overpowering the dish.
- Worcestershire Sauce: For a little bit of a different umami kick, soy sauce or coconut aminos can work as an alternative.
- Onion: If you don’t have onions, shallots or leeks add a milder but still flavorful base.
- Make it Spicy: Add crushed red pepper flakes, chili powder, or diced jalapeños for some heat.
- Add Sweetness: Mix in a little honey or brown sugar for a bit of sweetness.
- BBQ-Inspired: Add a little smoked paprika and finish with a drizzle of BBQ sauce for a smoky-sweet flavor.
Preparation
STEP 1: Prepare the steak
Pat the flank steak dry with paper towels and season both sides with salt and pepper. Rub both sides with minced garlic.
STEP 2: Marinate (Optional)
Mix the Worcestershire sauce and mashed papaya in a large mixing bowl, rub the mixture over the steak, and let it marinate for at least 30 minutes, or up to 2 hours.
STEP 3: Add to slow cooker
Layer the sliced onion at the bottom of the slow cooker, pour in the water, and place the steak on top. Pour any remaining papaya-Worcestershire marinade over the meat.
STEP 4: Slow Cook
Cook on low for 6-7 hours or until the steak is tender and shreddable. Once done, remove the steak from the slow cooker and let it rest for 5-10 minutes, then shred or slice against the grain.
Top Tips
- Sear for More Flavor: Browning the steak before slow cooking adds a deep, rich flavor. If you have time, do it! If not, the slow cooker will still make it tender and delicious.
- For a thicker sauce: After removing the meat, mix 1 tablespoon cornstarch with 2 tablespoon water and stir it into the slow cooker juices. Let it cook on high for 5-10 minutes until thickened.
- For extra flavor: Add a splash of soy sauce or balsamic vinegar for a deeper umami taste.
Frequently Asked Questions
Yes! Flank steak is excellent for slow cooking because its lean muscle fibers break down over time, making it tender and flavorful. It absorbs marinades and seasonings well, making it perfect for tacos, sandwiches, or rice bowls.
Yes, marinating flank steak too long, especially with papaya, can cause it to become mushy. Papaya contains an enzyme that tenderizes meat, and if left too long, it can break down the meat too much. It's best to marinate for up to about 2 hours for the best flavor and texture, especially when slow cooking.
Yes, you can definitely overcook flank steak in a slow cooker, and I'm speaking from experience. If the flank steak is cooked for too long, it can become dry and tough. It's best to cook flank steak on low for 6 to a maximum of 8 hours, depending on its size, to keep it tender and juicy. Cooking it beyond that time can cause it to lose moisture and texture.
Serving suggestions
Serve the steak with rice, tortillas, or roasted vegetables, like these Healthy Turmeric Oven Roasted Vegetables. The beef is also great served over mashed potatoes or some couscous. Instead of using ground beef in these Beef and Popcorn Shrimp Tacos, you can use the shredded flank steak. A fresh salad, such as this Pear and Fennel Salad will complete the meal!
Storing and reheating suggestions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze portions in a sealed bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a pan with a splash of broth, in an oven with the flank steak covered with foil, or you can also warm it up in the slow cooker.
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Recipe
Slow Cooker Flank Steak with Papaya Marinade
Equipment
- large mixing bowl optional, to marinate the meat
Ingredients
- 1.5 pounds flank steak
- ¾ tablespoon salt
- ½ teaspoon pepper
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 1 cup papaya (ripe, mashed)
- 1 large onion (sliced)
- ½ cup water
Instructions
- Pat the flank steak dry with paper towels and season both sides with salt and pepper. Rub both sides with minced garlic.1.5 pounds flank steak, ¾ tablespoon salt, ½ teaspoon pepper, 3 cloves garlic
- Mix the Worcestershire sauce and mashed papaya, rub the mixture over the steak, and let it marinate for at least 30 minutes, or up to 2 hours. This step is optional, but recommended, if you have the time.2 tablespoons Worcestershire sauce, 1 cup papaya
- Layer the sliced onion at the bottom of the slow cooker, pour in the water, and place the steak on top. Pour any remaining papaya-Worcestershire marinade over the meat.1 large onion, ½ cup water
- Cook on low for 6-7 hours or until the steak is tender and shreddable. Once done, remove the steak from the slow cooker and let it rest for 5-10 minutes.
- Transfer the steak to a cutting board. Either shred it with two forks or slice it against the grain for the most tender bites. Spoon some of the flaf
Notes
- For a thicker sauce: After removing the meat, mix 1 tablespoon cornstarch with 2 tablespoon water and stir it into the slow cooker juices. Let it cook on high for 5-10 minutes until thickened.
- For extra flavor: Add a splash of soy sauce or balsamic vinegar for a deeper umami taste.
- Sear for More Flavor: Browning the steak before slow cooking adds a deep, rich flavor. If you have time, do it! If not, the slow cooker will still make it tender and delicious.
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