A whole flat iron steak in the slow cooker is the kind of no-fuss supper that feels right at home in a busy week and still tastes like somebody tended it all day. This sort of hearty meat-and-gravy meal has long had a place on Midwestern tables, where a few pantry staples and a dependable crock pot can turn an affordable cut into a tender, savory dinner that brings everybody to the kitchen before you can even call them twice.
Serve this steak dinner over mashed potatoes, buttered egg noodles, or fluffy white rice so none of that rich cooking sauce goes to waste. A side of green beans, glazed carrots, or simple sweet corn fits right in, and if you have a basket of warm dinner rolls nearby, there likely will not be a spoonful left in the pot.
5-Ingredient Slow Cooker Flat Iron Steak Dinner
Servings: 4 to 6
Ingredients
1 whole flat iron steak, about 1 1/2 to 2 pounds
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10 1/2 ounces
1/2 cup beef broth
1 pound baby potatoes
Directions
1. Lightly grease the slow cooker insert if you like easier cleanup. Lay the whole flat iron steak in the bottom of the crock pot and scatter the baby potatoes around the sides.
2. In a small bowl, stir together the onion soup mix, cream of mushroom soup, and beef broth until smooth. Pour the mixture evenly over the steak and potatoes.
3. Cover and cook on low for 6 to 8 hours, or until the steak is fork-tender and the potatoes are soft. If your slow cooker runs hot, begin checking closer to the 6-hour mark.
4. Transfer the steak to a cutting board, slice it against the grain, then return the slices to the cooker for a few minutes to soak up the gravy before serving with the potatoes and sauce spooned over top.
Variations & Tips
Add onions: If you do not mind stretching past the five-ingredient idea, a sliced onion laid under the steak adds sweetness and extra flavor to the gravy. It is an old-fashioned touch that makes the whole house smell like Sunday dinner.
Make it with mushrooms: A handful of fresh sliced mushrooms can go right in with the potatoes for an even heartier pot. They cook down beautifully and make the sauce taste richer without much extra work.
Choose the right cut: Flat iron steak is best sliced against the grain after cooking so it stays tender on the plate. If your steak is especially large, you can trim it to fit the cooker, but keeping it whole helps it stay juicy.
Thicken the gravy: If you like a thicker sauce, remove the lid for the last 20 to 30 minutes of cooking, or stir in a small cornstarch slurry at the end and let it heat through until glossy.
Round out the meal: This dish is mighty good with mashed potatoes instead of the baby potatoes in the pot, too. In that case, cook the steak in the gravy alone and spoon it over mashed potatoes with a side of buttered corn or green beans.