SLOW-COOKER BARBECUED STEAK TIPS

SLOW-COOKER BARBECUED STEAK TIPS

 

SLOW-COOKER BARBECUED STEAK TIPS

For barbecued flavor from the slow cooker, we elevate our steak tips above the simmering sauce to preserve their browned crust.

Slow-Cooker Barbecued Steak Tips

SERVES 2

COOKING TIME 6 TO 7 HOURS ON LOW OR 4 TO 5 HOURS ON HIGH

WHY THIS RECIPE WORKS: We wanted to use the gentle heat of the slow cooker to make exceptionally tender barbecued steak tips that tasted like they’d come off the grill. We quickly seared the steak tips to give them a rich, browned crust. Then we used the fond left in the pan to flavor a quick barbecue sauce that we added to the slow cooker. To keep our seared steak from steaming in the sauce, we elevated it on an inverted steamer basket. To prevent crowding, we skewered the steak tips. Six hours later, we had a sweet and tangy barbecue sauce and meaty, tender steak tips as good as grilled. Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips; look for either whole steak tips or strips that are easy to cut into large pieces for this recipe. If you have long, thin pieces of meat, roll or fold them into approximately 2-inch cubes before skewering.

look for either whole steak tips or strips that are easy to cut into large pieces for this recipe. If you have long, thin pieces of meat, roll or fold them into approximately 2-inch cubes before skewering. See the sidebar that follows the recipe.

You will need to prepare SLOW-COOKER BARBECUED STEAK TIPS

1 tablespoon soy sauce

1 tablespoon tomato paste

1 tablespoon packed dark brown sugar

Salt and pepper

1 pound sirloin steak tips, trimmed and cut into 2-inch pieces

2 (8-inch) wooden skewers

1 tablespoon vegetable oil

1 shallot, minced

½ cup water

½ cup tomato sauce

⅓ cup ketchup

¾ teaspoon cider vinegar

¼ teaspoon hot sauce

SLOW-COOKER BARBECUED STEAK TIPS
1. Lightly spray inside of slow cooker with vegetable oil spray. Combine soy sauce, tomato paste, sugar,

and ⅛ teaspoon pepper in bowl. Pat beef dry with paper towels and thread onto skewers.
2. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown beef on all sides, about 5 minutes. Transfer skewers to plate and brush soy sauce mixture evenly on all sides of meat.
3. Add shallot and ⅛ teaspoon salt to fat left in skillet and cook over medium heat until softened and lightly browned, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, tomato sauce, and half of ketchup, scraping up any browned bits, and bring to boil; transfer to prepared slow cooker.
4. Set inverted metal steamer basket in slow cooker. Place skewers on steamer basket, scraping excess soy sauce mixture over meat. Cover and cook until beef is tender and fork slips easily in and out of meat, 6 to 7 hours on low or 4 to 5 hours on high.
5. Transfer skewers to serving dish, slide beef off skewers, and tent loosely with aluminum foil. Remove steamer basket. Using large spoon, skim excess fat from surface of cooking liquid. Transfer liquid to small saucepan and stir in remaining ketchup. Bring to simmer and cook until sauce is reduced to ¾ cup, about 5 minutes. Stir in vinegar and hot sauce and season with salt and pepper to taste. Pour ¼ cup sauce over steak tips. Serve with remaining sauce.