Slow Cooker Pulled Skirt Steak ? gluten free & keto

Slow Cooker Pulled Skirt Steak ?

Gluten Free & Ketogenic

This pulled skirt steak, the result of a 6 hour slow cook in your crockpot, is as tender and flavorful as can be. i.e. It’s a melt-in-your-mouth-flavor-bomb situation.

Think one killer combo of spices, freshened up with a touch of orange, and cooked until it’s so tender that it shreds away.

Plus, if keto, we’re talking about 2g net carbs per 170g serving (i.e. a very generous serving!). And, you can go ahead and pair it up with our grain-free keto tortillas (just 2g net carbs). Ideal!

Oh, we highly suggest taking the Mexican route. ie. tacos! ?

If gluten free, opt for corn tortillas or try our suuuper pliable gluten free ‘flour’ tortillas.

Now top with pickled chipotle avocado, a touch of cotija cheese (or feta), fresh parsley, and a generous squeeze of lime. Oh, and if you cannot get hold of skirt steak, feel free to sub in for flank steak. No biggie.

Slow Cooker Pulled Skirt Steak ? Gluten Free & Ketogenic
Slow Cooker Pulled Skirt Steak ? Keto & Paleo
Slow Cooker Pulled Skirt Steak ? Gluten Free & Ketogenic


  • 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 ran through a press
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon red wine vinegar
  • juice of one lemon
  • 2 cloves
  • 2 tablespoons extra virgin olive oil


  1. Mix together in a small bowl paprika, chili powder, oregano, salt, pepper and cumin. Rub your seasoning on all sides of your skirt steak. Set aside. 
  2. Mix together in a medium bowl orange zest, garlic, orange juice, soy sauce, vinegar, lemon juice, and cloves. Set aside. 
  3. Pour in olive oil into your crock pot or slow cooker. Add your seasoned skirt steak and pour your orange juice mix over it. Cover and cook on low for 6 hours, turning over your beef half way through. 
  4. Take your meat out of your slow cooker and allow it to rest for 10 minutes. Shred it with two forks and serve it right away. 

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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