Name: Slow Cooker Brown Sugar Chili Rub Flank Steak Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; ½ cup dark brown sugar, packed; 2 tablespoons chili powder; 1 (1 oz) packet ranch seasoning mix; 2 teaspoons paprika; 1 teaspoon salt, plus more to taste; ¼ teaspoon cayenne pepper (omit if you don’t like spice); 2 pounds flank steak; Honey mustard for drizzling, if desired

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Introduction

This Slow Cooker Flank Steak is incredibly tender and full of flavor thanks to a brown sugar chili powder rub. It’s a simple, hands-off recipe perfect for busy weeknights and yields deliciously juicy steak every time.

A large white plate holds three layers of food on a white marbled surface. The bottom layer is smooth, creamy mashed potatoes, bright white with a soft texture, spread evenly across the plate base. On top of that is a thick layer of dark brown shredded beef with visible strands and a glossy appearance, mixed with a rich sauce and some sprinkled green herbs for contrast. Next to the beef and mashed potatoes is a side of vibrant green steamed broccoli and slices of soft yellow-orange steamed carrots, adding a fresh, colorful touch to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
½ cup dark brown sugar, packed

2 tablespoons chili powder
1 (1 oz) packet ranch seasoning mix

2 teaspoons paprika
1 teaspoon salt, plus more to taste

¼ teaspoon cayenne pepper (omit if you don’t like spice)
2 pounds flank steak
Honey mustard for drizzling, if desired

Instructions

Step 1: Grease a 6-quart crockpot with cooking spray, then pour in the olive oil. Set aside.
Step 2: In a medium bowl, whisk together brown sugar, chili powder, ranch seasoning mix, paprika, salt, and cayenne pepper to create the spice rub.
Step 3: Rub a few spoonfuls of the spice rub onto the flank steak, coating it thoroughly.

Step 4: Place the steak into the prepared crockpot and sprinkle the remaining spice rub evenly over it.
Step 5: Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
Step 6: Remove the steak from the crockpot and slice it into strips against the grain with a sharp knife to prevent stringy pieces.

Step 7: Serve as desired—on a bun, in quesadillas, over mashed potatoes or mac and cheese, or as nachos—with a drizzle of honey mustard if you like.

Tips & Variations

For less spice, omit the cayenne pepper or reduce the amount to your taste.
Use a sharp knife to slice against the grain—this ensures tender bites rather than chewy strands.

Try serving the steak with your favorite barbecue sauce in place of honey mustard for a different flavor.

Storage

Store leftover flank steak in an airtight container in the refrigerator for 3 to 4 days. To freeze, wrap tightly and keep for 2 to 3 months. When reheating, thaw in the refrigerator if frozen, then warm in the microwave, oven, or on the stove until heated through.

How to Serve

A close-up view of a white plate filled with two main layers: a creamy, fluffy mashed potato layer that is smooth with small lumps, topped with a rich, dark brown shredded beef layer. The beef looks moist and tender, covered in a glossy sauce, and is sprinkled with small green herb pieces for garnish. The plate is set on a white marbled surface, capturing the textures and colors clearly in natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

While flank steak works best for its texture and cooking time, you can substitute skirt steak or sirloin with similar results. Adjust cooking times if needed based on thickness.

Do I need to sear the steak before slow cooking?

No searing is required for this recipe. The slow cooker and spice rub develop plenty of flavor while keeping the steak tender and juicy.