Slow Cooker BBQ Skirt Steak
November 24, 2009
This is not really a recipe, just a dump and set: Add about 1.5 lbs. of trimmed skirt steak to your slow cooker, cover with a bottle of barbecue sauce (I used an 18 oz. bottle of Open Pit Original Barbecue Sauce), and cook on low for 8 hours. Shred. Serve on a roll or over rice.
J. felt lukewarm about the results, which are as tender as can be but a little vinegary (the vinegar flavor from the barbecue sauce is definitely heightened as the steak cooks). I thought it was a nice change of pace from Ropa Vieja, which is usually how I prepare skirt steak in my Crock-Pot, and you can’t beat it for easiness. I want to try the “dump a jar of barbecue sauce” technique on some chicken breasts next.
Print this post
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
1 Comment
1.
merrie | November 25, 2009 at 7:36 pm
Instead of just dumping a jar of BBQ Sauce over chicken, add a huge squeeze of honey. It thickens it up and adds to the flavor.
TrackBack URL
Trackback this post