Slow Cooker Pulled Skirt Steak — Gluten-Free Keto Recipe

Slow Cooker Pulled Skirt Steak

Gluten Free & Ketogenic

This pulled skirt steak is cooked low and slow for six hours in a crockpot until it becomes incredibly tender and easy to shred. The result is a melt-in-your-mouth, deeply flavored beef that works perfectly for tacos, bowls, or a simple plate with greens.

The flavor base is a vibrant mix of spices brightened with orange zest and juice. After a long, gentle cook the meat shreds apart and soaks up the citrusy, savory sauce.

For those following a ketogenic plan, this comes out at about 2 g net carbs per 170 g serving (a generous portion). Serve it with low-carb tortillas or corn tortillas for a gluten-free option, or use pliable gluten-free flour tortillas if you prefer.

We love a Mexican-style finish: shredded steak tucked into tortillas, topped with pickled chipotle avocado, a sprinkle of cotija or feta, fresh parsley, and a good squeeze of lime. If skirt steak isn’t available, flank steak is an acceptable substitute.

Slow Cooker Pulled Skirt Steak — Gluten Free & Keto

A six-hour slow cook yields tender, shreddable skirt steak packed with bold, citrus-scented spices — perfect for tacos or hearty plates.

5 from 3 votes

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Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Main, Meat

Cuisine American, Gluten Free, Ketogenic

Servings 6 servings

Calories 314 kcal

Ingredients

• 1 kg skirt steak
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 2 teaspoons orange zest
• 4 cloves garlic, pressed
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons gluten free soy sauce
• 1 tablespoon red wine vinegar
• juice of one lemon
• 2 bay leaves
• 2 tablespoons extra virgin olive oil

Instructions

• In a small bowl, combine paprika, chili powder, oregano, salt, pepper and cumin. Rub this seasoning mixture all over the skirt steak and set aside.
• In a medium bowl, whisk together orange zest, garlic, orange juice, soy sauce, red wine vinegar and lemon juice. Add the bay leaves and mix to combine.
• Pour the olive oil into the slow cooker. Place the seasoned skirt steak inside and pour the orange juice mixture over the top. Cover and cook on low for 6 hours, turning the meat halfway through if possible.
• Remove the meat from the slow cooker and let it rest for 10 minutes. Discard the bay leaves, shred the beef with two forks, then serve immediately with your preferred toppings.

Nutrition

Serving: 170g
| Calories: 314kcal
| Carbohydrates: 2g
| Protein: 36g
| Fat: 17g

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