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Slow Cooker Crispy Greek Beef Bowls Recipe

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3.9 from 31 reviews

Slow Cooker Crispy Greek Beef Bowls combine tender, flavorful shredded flank steak cooked in a rich spice blend and tangy tomato relish. Finished with a broiler crisping step, these bowls are served over fluffy basmati or jasmine rice, topped with fresh herbs, crumbled goat feta, and a lemon wedge for an authentic Greek-inspired meal perfect for easy weeknight dinners.

Ingredients

Spice Blend

  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon Aleppo pepper (optional)
  • ¼ teaspoon allspice

Beef

  • 1.5 – 2 lb. flank steak (trimmed of excess fat and cut into 6-inch pieces)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cloves garlic (minced)
  • ½ medium red onion (thinly sliced)
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • ¼ cup coconut aminos
  • ½ cup low-sodium beef broth (increase to 1 cup if using slow cooker)

Tomato Relish

  • 2 cups halved grape tomatoes
  • ½ medium red onion (minced)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped fresh cilantro (plus more for serving)
  • ½ cup chopped fresh dill (plus more for serving)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste

To Serve

  • Cooked Basmati or Jasmine rice
  • Crumbled goat feta (omit for dairy-free)
  • Lemon wedges

Instructions

  1. Make the Spice Blend: In a small bowl, combine cumin, garlic powder, coriander, smoked paprika, Aleppo pepper (if using), and allspice. Reserve 1½ teaspoons of this spice mix and set aside for later use.
  2. Prepare the Beef: Season the flank steak pieces with kosher salt, black pepper, and the remaining spice blend. Massage the spices into the meat using tongs to ensure even coating. Place the beef pieces into the Instant Pot.
  3. Add Aromatics and Sauce: Scatter minced garlic and thinly sliced red onion over the beef. In a separate bowl, whisk together tomato paste, red wine vinegar, honey, coconut aminos, and beef broth until smooth. Pour this mixture over the beef in the pot.
  4. Cook in Instant Pot: Secure the lid on the Instant Pot and set the vent to “seal.” Cook on manual (pressure cook) for 60 minutes. Once done, carefully perform a slow pressure release before opening the lid.
  5. Shred the Beef: Remove the beef from the cooking liquid and place on a cutting board. Let it rest for about 5 minutes. Using two forks, shred the beef into bite-sized pieces.
  6. Crisp the Beef: Preheat your oven broiler to High and line a baking sheet with parchment paper. Toss the shredded beef with the reserved spice blend and about ½ cup of the cooking liquid to keep it moist. Spread the beef evenly on the baking sheet.
  7. Broil for Crispy Edges: Place the beef on the highest oven rack and broil for 6 to 10 minutes or until the edges are crispy, watching closely to prevent burning. Remove from oven and let it cool slightly.
  8. Prepare the Tomato Relish: While the beef broils, combine halved grape tomatoes, minced red onion, red wine vinegar, lemon juice, olive oil, chopped cilantro, dill, kosher salt, and freshly ground black pepper in a medium bowl. Toss everything well and set aside at room temperature, allowing the onions to pickle slightly.
  9. Assemble the Bowls: In shallow bowls, add a base of cooked basmati or jasmine rice. Top with a generous scoop of crispy shredded beef, a scoop of tomato relish, crumbled goat feta, additional fresh herbs, and a lemon wedge.
  10. Store, Freeze & Reheat: Refrigerate leftover beef in an airtight container for up to 4 days, and tomato relish separately for up to 3 days. Reheat beef in a skillet or under the broiler to restore crispiness before serving. Freeze shredded beef for up to 3 months; thaw overnight and reheat similarly.

Notes

  • Increase beef broth to 1 cup if cooking in a slow cooker; cook on low for 8 hours before shredding.
  • Aleppo pepper adds mild heat but can be omitted for a milder flavor.
  • For dairy-free bowls, omit the crumbled goat feta.
  • Be careful when broiling the shredded beef to prevent burning; watch closely during crisping.
  • Store tomato relish separately to maintain its fresh texture.

Find it online: https://justsosavory.com/slow-cooker-crispy-greek-beef-bowls-recipe/