Servings: 6 - 8
21-Day Fix Containers: 1 red, 1 green, 1 yellow
Ingredients:
For Meat
1 Tbsp chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
Toppings
Corn tortillas (6-inch)
Shredded lettuce
Tomato
Non-fat Greek yogurt (replacement for sour cream. It's good! I promise!)
Salsa
Directions:
~ Mix all of the spices together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture. Place the spice-rubbed steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook on low for 7-8 hours. After the cooking time has lapsed, remove the steak from the crockpot and shred with two forks. Serve immediately or return to the crockpot for a few hours until you are ready to eat.
~ Serve on 2 (6-inch) corn tortillas with your favorite topping.
TIP: Flank steak is generally tougher, and therefore a cheaper piece of meat. It's a great candidate for the crockpot. If it's a leaner cut of meat you may need to add a bit of beef stock at the end to amek sure it doesn't dry out before cooking.
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