I like simple recipes based on fresh ingredients. Hence why this RD blog isn't full of beautiful recipes and photos. My recipes are more like simple instructions. I know y'all love me anyway, but sometimes I feel guilty for not filling the typical RD blogger responsibilities. So today we have a recipe that brings BIG flavor with minimal work and utilizes a great kitchen tool, the crockpot.
As I mentioned before I rarely eat beef, but I have been craving it recently, so I decided to use lean flank steak from Laura's Lean Beef in this recipe. This recipe might work with chicken...I'm not sure but you could totally try.
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1 - 1.5 pounds of skirt or flank steak
1 15 oz can of crushed tomatoes
1 jalapeño pepper, thinly sliced
1 onion, sliced
2 green bell peppers, sliced
3 cloves of garlic, minced
2 tablespoons of ketchup
1 tablespoon of apple cider vinegar
2 tablespoons of Goya Sofrito
1 tablespoon cumin
1 tablespoon oregano
1. Cut all vegetables. This can be done the night before to save am prep.
2. Combine tomatoes, apple cider vinegar, ketchup, Sofrito, and spices.
3. Fill crockpot by layering vegetables, meat, then sauce on top. Cook for 8 -10 hours in crock pot on low. Shred 30 minutes prior to serving.
Another bonus of this meal is that leftovers could be frozen for lunches or dinners at a later time. It's just a big iron-filled win!
What's your favorite crock pot meal?
Love and lean red meats in moderation,
Carissa & Kyle
ps - Since this post was originally uploaded on a Wednesday, I'm sharing it to Jenn's Link up on Peas & Crayons. Stop by to check out other bloggers eats!