Slow-Cooker Bourbon Gravy Flank Steak with Asparagus Tips, FAQ & printable recipe

Tips for success

For the most tender results, always slice flank steak against the grain. The grain runs lengthwise, so cut perpendicular to it. This shortens the muscle fibers, making the meat more tender.

If you have time, marinate the steak in a little bourbon and soy sauce before cooking for extra flavor, but it's not necessary.

To thicken the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes.

Let it bubble and thicken. If you prefer a thinner gravy, you can skip this step. For a richer sauce, use homemade beef broth and add a splash of bourbon at the end.

Variations

• Make it spicy: Add a couple of sliced jalapeños or a teaspoon of red pepper flakes along with the garlic for a spicy kick. The heat pairs well with the sweet bourbon gravy.
• Use chicken: Swap the flank steak for boneless, skinless chicken thighs. Cook on low for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C).
• Add mushrooms: Throw in a cup of sliced cremini mushrooms with the asparagus for extra earthy flavor. They'll cook down and meld into the gravy.
• Try a different gravy: Use a mushroom gravy without bourbon, or add a splash of bourbon to your favorite brown gravy. You can also use a dairy-free gravy to make this recipe dairy-free.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of beef broth or water if the gravy is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy thickens too much. The asparagus will soften but still taste delicious.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. Add 30 minutes to the cooking time to account for the cold start. This makes it easy to have dinner ready when you get home.

Serving ideas

Serve this bourbon gravy flank steak over fluffy white rice to soak up the rich sauce. Mashed potatoes, egg noodles, or crusty bread are also excellent choices.

The gravy is the star, so choose a starch that can absorb it well. A simple green salad or steamed greens on the side adds freshness and balance.

For a complete meal, add a side of roasted vegetables or a crisp salad. The savory, slightly sweet bourbon gravy pairs well with bitter greens like arugula.

You can also garnish with chopped fresh parsley for a pop of color. This dish is hearty enough to stand alone, but the right sides elevate it to a memorable dinner.

Frequently asked questions

Recipe card

Slow-Cooker Bourbon Gravy Flank Steak with Asparagus

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb flank steak, thinly sliced against the grain
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 1 1/2 cups bourbon-mushroom gravy
• 4 tbsp salted butter, cut into pats
• 2 cups cooked white rice, for serving

Instructions

1. Place the sliced flank steak in the bottom of a 6-quart slow cooker in an even layer. Scatter the asparagus spears and smashed garlic cloves over the beef. Pour the bourbon-mushroom gravy over everything, then dot the top with the butter pats.
2. Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the asparagus is tender but still holds its shape. Let it rest for 3 minutes before slicing.
3. When the beef is tender, check the internal temperature with an instant-read thermometer. It should read at least 145°F (63°C). If it hasn't reached that temperature, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
5. Spoon the cooked white rice onto plates. Ladle the beef, asparagus, and bourbon gravy over the rice. Serve hot.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

32 g

Fat

22 g

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