Slow Cooker Barbecued Steak Tips (Recipe 27 of 125)

Photo from Cook's Country

I think I've mentioned it before, but one of the reasons I love to work from home is I can do slow
cooker meals during the week. 

This recipe is a keeper for sure. Such flavor. It's simple and delicious. The two things I love most about recipes.

The only changes I made for this was to make it low carb. I used sugar free ketchup and low carb brown sugar replacement. The sweetness from the ketchup you'd expect is there. You won't miss the sugar at all.

Slow Cooker Barbecued Steak Tips
Recipe from America's Test Kitchen

Serves 6

• 3 T soy sauce
• 3 T tomato paste
• 3 T dark brown sugar
• Salt and pepper
• 3 1/2 pounds beef flap meat, cut into 2-inch pieces
• 3 T vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 c tomato sauce
• 1 c ketchup
• 2 tsp cider vinegar
• 1 tsp hot sauce

Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.

Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.

Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.

Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).

Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)