Cowboy Butter Garlic Potato Flank Steak Tips, FAQ & printable recipe

Tips for success

For the most tender beef, slice the flank steak thinly against the grain before cooking. This shortens the muscle fibers, so they break down more easily during the long cook.

If you have time, you can also marinate the beef in the butter mixture for an hour before cooking, but it's not necessary.

To make the sauce extra rich, you can stir in a tablespoon of cold butter just before serving. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and whisk it into the sauce during the last 30 minutes of cooking. Let it bubble and thicken before serving.

Variations

• Spicy Kick: Add 1-2 diced jalapeños or a teaspoon of red pepper flakes along with the garlic. The heat will infuse the butter and sauce, giving the dish a pleasant warmth.
• Vegetable Boost: Add 2 cups of baby carrots or sliced mushrooms along with the potatoes. They will cook in the juices and become tender and flavorful.
• Herb Swap: If you don't have garlic herb butter, use plain butter and add 1 teaspoon of dried thyme or rosemary along with the au jus mix. Fresh herbs can be added at the end.
• Beef Broth Gravy: Replace the au jus mix with 1 cup of beef broth and 2 tablespoons of Worcestershire sauce. The sauce will be thinner but still savory and delicious.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbly. Add a little beef broth or water to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in a saucepan or microwave, adding a splash of beef broth or water if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the entire dish, cool it, and refrigerate it for up to 2 days before reheating.

Serving ideas

Serve this cowboy butter garlic potato flank steak straight from the slow cooker for a casual family dinner.

Ladle the beef, potatoes, and sauce into shallow bowls, and pair with a simple green salad or crusty bread to soak up the savory juices. The buttery sauce is the star, so make sure everyone gets a generous spoonful.

For a more elegant presentation, serve the beef and potatoes over a bed of creamy mashed potatoes or polenta. The extra sauce becomes a luxurious gravy.

Garnish with fresh chopped parsley if desired, though the dish is delicious as is. This is comfort food at its finest, perfect for a chilly evening.

Frequently asked questions

Recipe card

Cowboy Butter Garlic Potato Flank Steak

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 2 sticks garlic herb cowboy butter, sliced
• 1 oz au jus mix

Instructions

1. Place the sliced flank steak strips in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes over and around the beef. Sprinkle the minced garlic evenly over the top.
2. Lay the slices of garlic herb cowboy butter on top of the beef and potatoes. Sprinkle the au jus mix over everything.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the potatoes are soft. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After cooking, check that the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
5. Ladle the beef, potatoes, and buttery au jus onto plates or a platter. Serve hot with a spoon for the sauce.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

25 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.