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Usually we marinate Flat Iron Steaks and grill. But it’s a slow-cook Sunday, which means I need to use a crock pot. Why not take the marinade ingredients and slow cook the steak? It seems wrong – oh so wrong – not to grill a steak.

The end result was melt-in-your-mouth steak; like pot roast. I usually like steak in my fajitas to be rare; I’ve made an exception. Tonight this was served over rice to sop up all the sauce. Tomorrow there’ll be fajitas.

flat iron steakWhat you need:

  • 3/4 lb Flat Iron steak
  • 1 1/2 c tomato sauce
  • 1/2 c tequila
  • 4 limes, juiced
  • 2 garlic cloves, finely chopped
  • 1 onion, thinly sliced
  • 2 bell peppers, cored and thinly sliced
  • 1/2 c chopped cilantro
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 3-4 heirloom tomatoes, chopped
  • 1 jalapeno, seeded and finely chopped
  • Freshly ground sea salt and black pepper
  • Cooked rice, salsa, sour cream, cilantro, green onion and shredded cheddar for serving

What you do:

  • Season steak with salt and pepper.
  • Add first 10 ingredients to slow cooker.
  • Cook on low for 5 hours.
  • Add tomatoes and jalapeno.
  • Continue cooking for one hour.
  • Warm flour tortillas.
  • Transfer steak to rimmed baking dish.
  • Slice steak thinly or shred steak with two forks.
  • Transfer peppers and onion to steak.
  • Make roux of equal parts of flour and water, starting with 1 tbs of each.
  • Add to crockpot liquid and whisk, adding more roux as needed to thicken sauce.
  • Place rice on serving dish.
  • Top with steak mixture, being sure to scoop us extra sauce.
  • Serve with salsa, sour cream, cilantro and chopped green onion.

 

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