Slow-Cooked Skirt Steak

Instructions

1. In a bowl, mix olive oil, minced garlic, soy sauce, balsamic vinegar, brown sugar, and black pepper to create the marinade.
2. Place the skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
4. Preheat the slow cooker on low setting. Place sliced onion at the bottom of the slow cooker.
5. Remove the steak from the marinade and place it on top of the onions in the slow cooker. Pour the beef broth over the steak.
6. Add the fresh thyme on top of the steak. Cover and cook on low for 6-8 hours until the steak is tender.
7. Once cooked, remove the steak from the slow cooker and let it rest for 10 minutes before slicing against the grain.

Prep

• Marinate the skirt steak for at least 4 hours or overnight in the refrigerator.