Crockpot Poblano Flank Steak & Veggie Medley
INGREDIENTS:
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3 pounds of flank steak
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2 poblano peppers (stemless and de-seeded)
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Radishes
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Asparagus
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Medium white onion, diced
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5-6 cloves garlic, diced
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5-6 sprigs of fresh thyme
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1 tsp cinnamon
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2 tsp paprika
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2 tbsp ACV
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500ml chicken stock
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Salt & pepper
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Cauliflower rice (cooked how the bag says to)
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Purple cabbage, chopped
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Salsa (we used Jack's special salsa)
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Fresh lime
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Cilantro
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Goat cheese (optional, highly suggested)

DIRECTIONS:
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Add poblano peppers, cinnamon, smoked paprika, apple cider vinegar, & chicken stock to a high blender. Blend on high speed until completely smooth.
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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.
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Let cook for 4 hours on high. Change to low for the next 2-4 hours (until desired tenderness.)
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While this is cooking, bake asparagus. We seasoned with olive oil, salt and pepper, and minced garlic.
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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.