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!), read more. 1/3 cup all-purpose flour Serves 6.
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
1/3 cup all-purpose flour