Servings: 6

INGREDIENTS:

• 1 tbsp. coconut oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 cup tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, sliced into strips
• 2 cloves garlic, chopped
• 1/2 cup tomato paste
• 1 tsp. ground cumin
• 1 tsp. chopped cilantro
• 1 tbsp. olive oil
• 1 tbsp. lemon juice

INSTRUCTIONS:

1. Heat the coconut oil in a skillet over high heat. Brown the flank steak on each side for about 4 minutes per side until nicely seared.
2. Transfer the browned beef flank steak to a slow cooker.
3. In the slow cooker, add the beef broth and tomato sauce over the steak.
4. Add the sliced onion, bell pepper strips, chopped garlic, tomato paste, ground cumin, chopped cilantro, olive oil, and lemon juice to the slow cooker with the beef.
5. Stir the ingredients in the slow cooker until well blended.
6. Cover the slow cooker and cook on high for 4 hours or on low for up to 8 hours. This allows the flavors to meld together, and the beef will become tender and flavorful.
7. Once the cooking time is complete, the beef should be tender enough to shred. Use two forks to shred the beef flank steak in the slow cooker.
8. To serve, you can pair the shredded beef with brown rice or quinoa, and a side salad. The rich and delicious flavors of this beef dish will complement the grains and salad perfectly.

Enjoy this tender and savory slow-cooked beef flank steak dish with your choice of grains and salad for a satisfying and hearty meal!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

Here are some variations you can try for this slow-cooked beef flank steak recipe:

1. Mexican-Inspired Flank Steak: Add 1 tsp chili powder, 1/2 tsp smoked paprika, and a pinch of cayenne pepper to the tomato sauce mixture for a smoky and spicy twist. Serve the shredded beef in tortillas with avocado, salsa, and lime wedges for flavorful beef tacos.
2. Asian Flavors: Replace the tomato sauce with 1/2 cup soy sauce and 1/4 cup hoisin sauce. Add 1 tbsp grated ginger and 2 tbsp brown sugar to the mixture. After shredding the beef, toss it with cooked rice noodles and garnish with green onions and sesame seeds.
3. Mediterranean Delight: Mix 1 tsp dried oregano and 1 tsp dried basil into the tomato sauce. Add 1/2 cup pitted black olives and 1/4 cup crumbled feta cheese to the slow cooker with the beef. Serve the shredded beef over a bed of couscous and top with fresh cucumber and tomato salad.
4. Teriyaki-Style Beef: Use 1/2 cup teriyaki sauce and 1/4 cup pineapple juice instead of the tomato sauce. Add 1 cup pineapple chunks and 1 sliced red bell pepper to the slow cooker with the beef. Serve the shredded teriyaki beef with steamed white rice and steamed broccoli.
5. Garlic and Rosemary Infused Beef: Rub the flank steak with 2 tbsp minced garlic and 1 tbsp chopped fresh rosemary before browning it in the skillet. Add 1 cup red wine and 1 cup beef broth to the slow cooker with the beef. Serve the shredded beef with creamy mashed potatoes and steamed green beans.
6. Balsamic Glazed Beef: Replace the tomato sauce with 1/2 cup balsamic vinegar and 1/4 cup honey. Add 1 cup cherry tomatoes and 1 sliced red onion to the slow cooker with the beef. After shredding the beef, drizzle some of the cooking liquid over it. Serve the balsamic glazed beef over a bed of quinoa or mixed greens.