Ninja Flank Steak

Flank steak rubbed with olive oil, black pepper, garlic powder and celery salt. 10 oz of beef broth was poured into the pot & 1/2 teaspoon dried onion was tossed in. A dash or two of Worcestershire sauce added. The steak was rolled to make room for 2 scrubbed & poked russet potatoes wrapped in foil.


Set the Ninja to SLOW COOK LOW for 8 hours.


Walk away.


I served this with French green beans. On medium high heat I toasted some pine nuts for a few minutes. I then added butter, garlic, Gourmet Garden parsley in a tube and a little bit of chicken stock and let the beans bubble away for maybe 5 minutes or so. The beans were nice and crisp.

This is The Mister’s plate. A fully loaded baked potato with butter, cheese, bacon bits and Loeb’s Onion Crunch. I love cooking new things and this was the first time I’ve fixed flank steak this way. It was tender and nicely flavorful.


Tags: , ,

Categories: Beef/Pork

2 Comments on “Ninja Flank Steak”

  1. Monday, February 17, 2014 at 4:35 pm #

    I don’t see the sour cream on the `tater…


  1. Steak Frittata | What's To Eat Today? - Wednesday, February 19, 2014

    […] wanting to waste the leftover flank steak, I decided to make a frittata with it. I also wanted to use my new 6″ Lodge cast iron […]

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