Crockpot Poblano Flank Steak & Veggie Medley


  • 3 pounds of flank steak

  • 2 poblano peppers (stemless and de-seeded)

  • Radishes 

  • Asparagus

  • Medium white onion, diced

  • 5-6 cloves garlic, diced 

  • 5-6 sprigs of fresh thyme 

  • 1 tsp cinnamon 

  • 2 tsp paprika 

  • 2 tbsp ACV 

  • 500ml chicken stock 

  • Salt & pepper 

  • Cauliflower rice (cooked how the bag says to) 

  • Purple cabbage, chopped 

  • Salsa (we used Jack's special salsa)

  • Fresh lime 

  • Cilantro 

  • Goat cheese (optional, highly suggested) 


  1. Add poblano peppers, cinnamon, smoked paprika, apple cider vinegar, & chicken stock to a high blender. Blend on high speed until completely smooth.

  2. Pat flank steak dry with towel and season with s&p. Transfer to crockpot. Add in onion and garlic. Pour in poblano mixture and give it a good stir. Top of with thyme sprigs and chopped radishes. 

  3. Let cook for 4 hours on high. Change to low for the next 2-4 hours (until desired tenderness.) 

  4. While this is cooking, bake asparagus. We seasoned with olive oil, salt and pepper, and minced garlic. 

  5. Once all done, place cauliflower rice in bottom of bowl, top with chopped purple cabbage. Add on top steak, salsa, asparagus, radishes/onions from pot, cilantro, and goat cheese. Dash of lime juice on top.