Bourbon Gravy Pepper Flank Steak: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, pat the flank steak dry and slice it thinly against the grain. This is easier if the meat is slightly chilled. Prep the bell peppers by removing the stems and seeds, then slicing them into thick strips.

Cut the red onion into wedges. Measure out the gravy and butter so everything is ready to go. No need to preheat the slow cooker—just have it clean and ready to fill.

Instructions

Layer and Dump

1. 1Layer the Beef
   Place the sliced flank steak strips in the bottom of a 6-quart slow cooker, spreading them into an even layer. The strips should be thin and cut against the grain for maximum tenderness after slow cooking.
   Look for The beef covers the bottom of the Crockpot in a single, even layer.
   Tip Slicing against the grain shortens the muscle fibers, so the meat becomes tender instead of chewy.
2. 2Add Peppers and Onions
   Scatter the sliced bell peppers and red onion wedges over the beef. There's no need to stir—just let the vegetables sit on top; they'll soften and release their juices as they cook.
   Look for The peppers and onions form a colorful, chunky layer over the meat.
   Tip Cutting the peppers into thick strips helps them hold their shape during the long cook time.
3. 3Pour Gravy and Top with Butter
   Pour the mushroom-bourbon gravy evenly over the beef and vegetables. Dot the top with the butter pats. Do not stir; the butter will melt and create a rich, glossy sauce as it combines with the gravy.
   Look for The gravy covers the ingredients, and the butter pats sit on top, ready to melt.
   Tip If you prefer a less salty sauce, use unsalted butter and add salt at the end.

At the end of this phase, the slow cooker contains a neat layering of beef at the bottom, peppers and onions in the middle, and gravy with butter pats on top.

The ingredients look vibrant and fresh, with the gravy pooling around the vegetables. It's okay if everything isn't perfectly even—the slow cooker will do the mixing for you.

Slow Cook and Tenderize

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, or until the beef is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell rich and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're short on time, you can cook on high for 3 to 4 hours, but low is best for tender meat.
5. 5Check the Beef
   After 6 hours, use tongs to test a piece of beef. It should pull apart easily with little resistance. If it's still tough, continue cooking for another 30 minutes to 1 hour. The internal temperature should reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The beef is deeply browned and tender, and the gravy looks thick and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, remove the lid and cook on high for 15 minutes to reduce it slightly.

After several hours, the slow cooker is bubbling gently around the edges, and the kitchen smells richly savory. The beef has turned a deep brown, and the gravy has thickened slightly. The peppers and onions have softened and released their juices, creating a cohesive, aromatic sauce. The meat should be fork-tender and easily pull apart.

Rest and Serve

6. 6Rest the Meat
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
   Look for The sauce settles and the meat absorbs some of the gravy.
   Tip Resting is key for tender, juicy meat—don't skip it.
7. 7Serve Over Rice
   Spoon the beef, peppers, and onions over cooked white rice, then ladle plenty of the bourbon gravy on top. Serve hot, straight from the slow cooker.
   Look for The plate is piled with tender beef, soft peppers, and glossy gravy over fluffy rice.
   Tip For a low-carb option, serve over cauliflower rice or mashed potatoes.

The slow cooker is off, and the beef rests in the hot gravy. The sauce has settled into a glossy, thick consistency, and the beef is glistening with flavor. When you spoon it over rice, the gravy coats every grain, and the peppers and onions are tender but still hold their shape. The dish looks hearty and inviting, ready to serve.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is slicing the beef with the grain, which results in chewy pieces.

Also, don't skip the resting time after cooking—this allows the juices to redistribute. Finally, if you use a jarred gravy that's very salty, taste before adding extra salt.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

The peppers and onions should be soft and slightly caramelized, and the gravy should be thick and glossy. If the sauce seems thin, remove the lid and cook on high for 15 minutes to reduce it. Let the meat rest in the sauce for at least 3 minutes before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest