Hi guys- I hope everyone had a lovely & restful weekend. Today is the start of my birthday week! The last few days I have as a 29 year old (sigh) and possibly last few days without a baby! eek. It is weird because my days being pregnant go so slow but the weeks/months go by so fast. I feel like I have been pregnant forever while simultaneously I feel time has flown by. But seriously, I am so done being pregnant. Every morning I wake up thinking, “is today the day”?
In the meantime I am trying to stay busy and soaking up the last few days of alone time. This weekend was pretty uneventful, but it was nice to have 0 plans and just relax at home. To be honest I don’t have too much energy to get all dressed up to do anything crazy. Life can get exhausting pretty quickly at this stage. This is one of the reasons I have fallen in love with the crockpot all over again. Our old crockpot was literally from the 80s so I hadn’t used one a while. A couple weeks ago, I bought this one, Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel (SCV700SS) on Amazon, and have used it twice a week! This recipe is delicious & super easy. It takes about 15 minutes of prep work and then you simply let your crockpot do the rest. You could serve with tortillas instead of cauliflower rice if you prefer.
Let me know what you think in the comment section below! Have a great Monday!
Easy & Delicious. This simple dish is packed with flavor and is perfect for a cozy fall evening at home. Serve with Cauliflower rice or tortillas.
- 1/4 cup beef broth
- 1 large yellow onion, cut into thick slices
- 2 bell peppers, thick slices (i used red & green)
- 1 large poblano chili pepper, thick slices
- 2 lbs flank steak
- 4 tsp ground cumin
- 1 tbsp chili powder
- 1 tbsp garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- cilantro (optional)
- fresh squeezed lime (optional)
Pour the beef stock into your slow cooker, and add the onion, bell pepper, and poblano chile.
Cut your steak in half crosswise if needed so it fits into your crockpot. Using the tip of sharp knife, first make shallow (about 1/8 inch deep- do not cut through!) cuts across the grain one way, then the other way (perpendicular to first set of cuts).
Rub steak with the cumin, garlic, salt & pepper mix.
Add the steak to you crockpot and drizzle with olive oil & Worcestershire sauce.
Cover and cook on low for 7 hours. Remove the steak from the cooker and shred in a medium bowl. Stir in 1/3 cup of the cooking liquid.
Scoop some cauliflower rice into bowls. Top with onion and pepper mixture and shredded steak. Add fresh squeezed lime, cilantro and avocado or whatever you prefer!
*If you use cauliflower rice I suggest buying the frozen bags of "riced cauliflower". You can find these in your freezer section of most grocery stores now. It is a huge time saver and they are great to have stocked in your freezer when you are in a pinch.