Slow Cooker Crispy Greek Beef Bowls
These Greek beef bowls are a fast way to enjoy a restaurant-worthy, high-protein dinner at home. Tender slow-cooked flank steak gets broiled until crispy, then served over rice with a bright tomato herb relish and optional feta. Naturally gluten-free and easy to make dairy-free, these bowls are perfect for weeknight dinners, leftovers, or meal prep.
Servings 6
Ingredients
For the 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
For the 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 (NOTE: if cooking in a Slow Cooker or Crockpot, increase to 1 cup; I like Kettle & Fire)
For the 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 Serve:
- Cooked Basmati or Jasmine rice
- Crumbled goat feta (omit for dairy-free)
- Lemon wedges
Instructions
For the Spice Blend:
- In a small bowl, combine the cumin, garlic powder, ground coriander, smoked paprika, Aleppo pepper (if using), and allspice. Reserve 1 ½ teaspoons of the mix and set aside.
For the Beef:
- If cooking in a Slow Cooker or Crockpot: increase the beef broth quantity to 1 cup. Cook on low for 8 hours before shredding.
- Instant Pot Method: In a pressure-cooker (Instant Pot), add the pieces of flank steak. Season with salt and pepper and the remaining spice blend. Using tongs, massage the spices onto the beef. Add the garlic and red onion to the pot, arranging it over the beef.
- In a medium bowl, add the tomato paste, red wine vinegar, honey, coconut aminos, and beef broth. Whisk until smooth. Pour the mixture over the beef. Add the lid and turn the vent to “seal.” Cook on the manual setting for 60 minutes.
- When the timer goes off, slowly release the pressure before removing the lid. Carefully remove the beef from the cooking liquid and transfer it to a cutting board. Allow the meat to cool for about 5 minutes before attempting to shred it.
- Turn the oven broiler on “High.” Line a sheet pan with parchment paper and set aside.
- Using two forks, shred the beef. Transfer the beef to the prepared baking sheet. Add the remaining spice blend and toss to combine. Add about ½ cup of the cooking liquid to the beef and toss to combine.
- Transfer to the oven on the highest rack. Broil for 6 to 10 minutes, until the beef is crisp on the edges, watching carefully to avoid burning. Remove from the oven and cool slightly before assembling the bowls.
For the Tomato Relish:
- While the beef cooks, make the relish. In a medium bowl, add the tomatoes, onions, red wine vinegar, lemon juice, olive oil, cilantro, dill, salt, and pepper. Toss to combine. Set aside at room temperature until you’re ready to serve. The onions will slightly pickle as they sit.
To Serve:
- Serve in shallow bowls with a base of cooked basmati or jasmine rice, a scoop of beef, a scoop of relish, feta, herbs, and a lemon wedge. Enjoy!
To Store, Freeze & Reheat:
- Store leftover Greek beef in an airtight container in the refrigerator for up to 4 days.
- Store the tomato relish separately for best texture, up to 3 days refrigerated.
- Reheat the beef in a skillet over medium heat or under the broiler for a few minutes to help re-crisp the edges. Assemble bowls fresh with rice, relish, and toppings before serving.
- To Freeze: The shredded beef freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat under the broiler or in a skillet to restore crispiness.
Notes
Recipe Swaps & Substitutions:
- Beef: Flank steak works best, but skirt steak or chuck roast can be used. Chuck roast is richer and best for the slow cooker.
- Cooking method: For a slow cooker or Crockpot, increase beef broth to 1 cup and cook on low for 8 hours before shredding.
- Aleppo pepper: Omit or substitute with a pinch of red pepper flakes or smoked paprika.
- Coconut aminos: Substitute with low-sodium soy sauce or tamari (not soy-free).
- Feta: Use goat or traditional feta, or omit for dairy-free.
- Rice: Serve over basmati, jasmine, quinoa, or cauliflower rice.
- Herbs: Cilantro and dill work best; parsley can be substituted.