Crockpot Gruyère Cream Asparagus Flank Steak Step-by-step instructions

Before you start

Before starting, pat the flank steak dry and slice it thinly against the grain. Trim the woody ends of the asparagus and smash the garlic cloves to release their flavor.

Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it in 10-second intervals until soft. Have all the ingredients ready and the slow cooker plugged in. No need to preheat the slow cooker; just add the ingredients as directed.

Instructions

Layer and Top with Cheese

1. 1Layer the Beef and Vegetables
   Place the sliced flank steak strips in the bottom of a 6-quart slow cooker. Scatter the asparagus spears and smashed garlic cloves over the beef, spreading them evenly.
   Look for The beef forms an even layer, with asparagus and garlic scattered on top.
   Tip Cut the flank steak against the grain for maximum tenderness after slow cooking.
2. 2Add the Creamy Cheeses
   Drop the softened cream cheese in dollops over the beef and vegetables, then sprinkle the shredded Gruyère evenly over the top. Do not stir—the cheeses will melt and create a sauce as they cook.
   Look for The top is covered with cream cheese and shredded Gruyère.
   Tip Using softened cream cheese helps it melt more smoothly.

At the end of this phase, the slow cooker contains a bed of raw beef topped with asparagus, garlic, and dollops of cream cheese, all covered with shredded Gruyère.

The cheese should be evenly distributed, and the ingredients should be in distinct layers. Before moving on, ensure the beef is in an even layer and the asparagus is not piled too high in one spot.

Slow Cook Until Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during cooking to maintain heat. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling around the edges and the beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a larger slow cooker, check for doneness at the lower end of the time range.
4. 4Check the Temperature
   After cooking, verify that the beef has reached a safe internal temperature of 145°F (63°C) using an instant-read thermometer. Let the beef rest for at least 3 minutes before serving.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, keeping the meat moist.

After the cooking time, the sauce should be bubbling gently around the edges, and the kitchen will smell richly of garlic and melted cheese. The beef should be fork-tender, and the sauce should have a smooth, velvety consistency. Check the internal temperature of the beef reaches 145°F (63°C) before proceeding.

Serve and Enjoy

5. 5Serve Over Toasted Brioche
   Toast the garlic brioche slices until golden. Ladle the beef and asparagus with the creamy sauce over the brioche slices on individual plates.
   Look for The brioche is toasted and golden, ready to soak up the sauce.
   Tip For extra richness, rub the toasted brioche with a cut garlic clove before serving.

The toasted brioche slices are golden and crisp, ready to be topped with the beef and asparagus. The sauce should be thick enough to coat the back of a spoon. Ladle the mixture over the brioche, ensuring each serving gets a generous portion of meat, vegetables, and sauce.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is overcooking the asparagus, which can turn mushy—check for doneness at the lower end of the time range.

Using pre-shredded Gruyère can result in a grainy sauce, so shred the cheese yourself. Also, be sure to slice the flank steak against the grain; cutting with the grain will make the meat stringy and tough.

How to tell it’s done

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

Let the beef rest for 3 minutes before serving to allow the juices to redistribute. The asparagus should be tender but still have a slight crunch, and the sauce should be smooth and creamy without any lumps of cream cheese.

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