Ingredients
Prep
- 3 lbs flank steak
- 1 t ground cumin
- 1 t cayenne pepper
- 1 T minced garlic
- 1 T black pepper
- 1/3 C lime juice
- 1 1/2 t salt
- 1/2 C olive oil
- 1 C fresh chopped cilantro or 1 1/2 tablespoons dried cilantro
On Cooking Day
- 1 C beef broth
- 16 oz frozen fajita vegetables
- 1 bag cauliflower florets
Instructions
To Assemble
- Score the steak several times with a knife so that the marinade will sink in. Put the steak in a large zipper bag.
- Combine the remaining ingredients in your blender and puree. Pour over the steak in the bag and seal. Squish to coat.
To Cook
- Put the flank steak into your slow cooker and pour the marinade over it. Add beef broth. Cook on low for 6 - 8 hours.
- Pour the vegetables in with the steak and cook for another 10 - 15 minutes.
- Blanche cauliflower in boiling water for 2 minutes or cook according to package directions.
- Slice the flank steak and serve it with vegetables and cauliflower, drizzling some of the sauce over the top of the dish.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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