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Sunday Slow Cooker: Skirt Steak With Cipollini Onions

The beef cut known as skirt steak is known for being inexpensive and flavorful. Because it can also be slightly tough, the slow cooker is an excellent choice for cooking it: after being cooked slow and low for seven hours, the meat will be falling-apart tender and juicy. For maximum tenderness, slice the meat against its grain when you're ready to serve it.

This recipe calls for cipollini, small pearl onions. To peel these baby onions easily, just plunge them into boiling water for 15 to 30 seconds, and then shock them afterward in a cold water bath. The skins will slip off when loosened with a knife. Alternatively, if you've got larger onions on hand, slice those thinly into the slow cooker instead. To serve this dish (great alongside simple pasta and veggies!),


Skirt Steak With Cipollini Onions

Skirt Steak With Cipollini Onions

Skirt Steak With Cipollini Onions


  1. 1/3 cup all-purpose flour
  2. 3 pounds skirt steak, each piece cut into thirds
  3. 3 to 4 tablespoons olive oil
  4. 2 cups low-sodium beef broth
  5. 1 cup dry red wine
  6. 1/4 cup balsamic vinegar
  7. 1 tablespoon soy sauce
  8. 2 tablespoons tomato paste
  9. 1-1/3 pounds cipollinis, trimmed, peeled, and left whole*
  10. 2 tablespoons green peppercorns; if packed in brine, rinse well
  11. 3/4 cup firm spicy green olives, pitted and coarsely chopped


  1. Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
  2. 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.
  3. Transfer the browned meat to the insert of the slow cooker.
  4. 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.
  5. Pour the broth and wine mixture over the meat into the slow cooker insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns.
  6. 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.
  7. Add the olives, and cook for another 20 minutes.

Serves 6.

Join The Conversation
MrsPip MrsPip 8 years
Yum Yum! Just made this over the weekend and it was delish! I couldn't find peppercorns, so omitted, and didn't add any olives cuz I don't like 'em. Meat was so tender, just fell apart. I served it over rice and it was a very tasty meal. Will definitely make this again. I used the "trick" for the pearl onions and it was still a pain in the rear... you still have to handle each little onion. I would recommend using the frozen ones. Nice and easy!
Swedeybebe Swedeybebe 8 years
I made this on monday, except I omitted the olives... it was DELISH!!!
Britney-Kayla Britney-Kayla 8 years
This makes me think of Pick Up Stix. Sounds amazing!
ilanac13 ilanac13 8 years
i have to say that i was lured in by the picture of the veggies and pasta that went with the steak rather than the meat itself. i guess that's the veggie in me that doesn't gravitate to the meat stuff. i like this recipe though and it sounds like it's a good tip on how to really use a skirt steak to the best of it's potential.
mtiger mtiger 8 years
That sounds so good...I may be making it for dinner one night!
Blue-Monday Blue-Monday 8 years
that looks so fantastic. i wish i had a kitchen right now...
Jude-C Jude-C 8 years
Ugh...I wish I'd known that onion trick when I was peeling pearl onions for the stew I made Friday night. Tears, tears everywhere. :cry:
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