Cowboy Butter Garlic Potato Flank Steak

This is the kind of dinner that makes the whole house smell incredible before you even walk in the door. Tender strips of flank steak cook low and slow with baby Yukon Gold potatoes, minced garlic, and two sticks of garlic herb cowboy butter.

A packet of au jus mix turns the juices into a rich, savory gravy that coats every bite. It's a true dump-and-forget meal: layer the ingredients in the morning, and by dinner you have a hearty, comforting dish that feels like you spent hours tending it.

The beauty of this recipe is its simplicity. There's no searing, no stirring, no fuss. You simply layer raw flank steak strips, halved baby potatoes, and garlic in a slow cooker, then top with slices of garlic herb butter and a sprinkle of au jus mix.

Set the cooker to low and walk away. Hours later, the beef is fork-tender, the potatoes are buttery, and the sauce is thick and glossy. Serve it straight from the pot or over mashed potatoes for an extra-indulgent meal.

Ingredients

Why this recipe works

Slow cooking is the secret to transforming a lean cut like flank steak into something meltingly tender. The low, moist heat breaks down the connective tissue in the meat, so it becomes fork-tender without drying out. The butter and au jus mix create a rich, savory broth that keeps everything moist and adds deep flavor.

The ingredients are layered in the pot in a specific order: meat on the bottom, potatoes on top, and butter and seasonings on top of that.

As the butter melts, it drips down over the meat and potatoes, carrying the garlic and herb flavors with it. The potatoes cook in the meat juices and butter, absorbing all that goodness.

Notes and substitutions

Flank steak is a lean, flavorful cut that benefits from long, slow cooking. You can also use sirloin or chuck roast if you prefer. Slice the meat thinly against the grain before cooking—this helps it become tender as it cooks.

Garlic herb cowboy butter is a compound butter made with butter, garlic, herbs, and spices. If you don't have it, you can mix softened butter with garlic powder, dried parsley, and a pinch of cayenne.

The au jus mix adds salt and savory depth; if you prefer a thicker gravy, you can whisk in a cornstarch slurry at the end.

• flank steak: sirloin steak or chuck roast, thinly sliced
• baby Yukon Gold potatoes: red potatoes or fingerling potatoes, halved
• garlic herb cowboy butter: 4 tbsp butter mixed with 1 tsp garlic powder and 1 tsp dried herbs
• au jus mix: 1 packet brown gravy mix or 2 cups beef broth with 1 tbsp Worcestershire sauce

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon