slow-cooked & tender shredded flank steak
this flank steak is slow-cooked until it's practically shredding itself, it's so tender.
Servings: 4 people
Ingredients
- 1 lb flank steak
- 1 tbsp red boat fish sauce
- 1 tbsp honey
- 2 tbsp toasted sesame seed oil
- 2 tbsp apple cider vinegar
- 2 tbsp apple cider juice
- 2 cloves of garlic, minced or chopped
- 1/2 cup water or stock
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp cayenne pepper
- black pepper to taste
Instructions
- First, prepare your dry rub in a small bowl, mixing together the paprika, salt, cayenne pepper and black pepper. Set aside.
- Prepare your marinade, mixing together the Red Boat Fish sauce, honey, toasted sesame seed oil, apple cider vinegar, apple cider juice, and garlic.
- Rub the spices all over the flank steak, and place in a glass tupperware or large ziploc to refrigerate overnight and allow to marinade. Pour the marinade all over the flank steak, and place in fridge overnight.
- Place the marinaded flank steak in your slow cooker, and add 1/2 cup of water or stock. Cook on low for 8 hours or high for 4 hours.
- Once done, remove the slow cooker pot and place in an oven-safe dish, and begin to shred it up-- it should happen easily! Pour approximately 1/2 liquid in the slow cooker all over the shredded steak. Serve with broccoli and cauliflower rice.