Blue Cheese Flank Steak

Blue Cheese Flank Steak

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Prep Time 15 mins
Cook Time 8 hrs
Temp Low

Blue Cheese Flank Steak – tasty for the whole family


  • 2 Pounds Flank Steak
  • 1 Pinch Salt and Pepper to taste
  • 1/4 Cup Unbleached Flour
  • 1 Onion, sliced
  • 1 Package Sliced Mushrooms
  • 1/4 Cup Beef Broth
  • 1/4 Cup Red Wine
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 Cup Blue Cheese


  1. Step One

    Sprinkle both sides of flank steak with salt and pepper.

  2. Step Two

    Dip both sides of flank steak into a plate of flour.

  3. Step Three

    Lay as flat as possible in bottom of slow cooker.

  4. Step Four

    Place onion and mushrooms over flank steak.

  5. Step Five

    Pour beef broth, wine, olive oil and vinegar over the meat.

  6. Step Six

    Cook on LOW for 8 hours. Before serving, add the blue cheese and stir until mixed.

Crockin' Reviews Add Review
  1. Tiffiney

    This is my favorite new way to make flank steak! For my family’s sake, I left out the blue cheese and only put it on my own plate. I also served with mashed potatoes and sprinkled some blue cheese on them as well. At the very end of cooking time, I did add a packet of brown gravy mix since other reviewers had said it was watery. The flank steak was so tender, pulled apart with little effort and was so good with the gravy it cooked in served over potatoes. I will be making this again!

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  2. Missy T.

    Hmmmmm. I’ve made it four times now and the sauce isn’t as you’ve described. Do you think the beef could add or not add moisture depending on how “juicy” it was? I also notice that sometimes when I saute mushrooms I get lots of juice and sometimes not. That could explain some variances. I would imagine that cornstarch would do the trick. You could put a little in a bowl, add some of the liquid from the crock, stir well and then stir into the crock. What about adding some more cheese to make the sauce creamier? This would be time consuming, but in a pinch you could remove the liquid from the crock and put in a saucepan and simmer at high heat to reduce the sauce by half. Not the point of crock-pot cooking, but it could rescue a recipe.

  3. Penny

    The flavor was great- but the sauce very watery. Any ideas how to thicken it? Cornstarch?

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