Today's feature is a new recipe I tried for the first time last week and then turned around and made it again this week for a friend who's brother-in-law lost his fight with cancer and moved to the heavenly realms on Saturday. He had had a bone marrow transplant at Baylor at the same time Jeff was fighting so hard with his first BMT, so it brought back a lot of memories for me. It is those waves of grief that knock you down when you least expect it. Anna Voss in her book, 10,000 Gifts puts it best:
When you love with all your heart,
You grieve with all you are!!
Thank you Lord for Love.....especially on this Good Friday...The love you showed for us through your son Jesus. I thank you for the love that I had on this earth with my Jeffrey. May our heart be filled with YOUR love. May we show love in ALL we do to EVERYONE we meet!! AMEN
Slow Cooker Flank Steak
Ingredients:
1.5 pounds of Flank Steak5 TBSP olive oil
1 large onion, sliced
1.25 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/3 cup water
2 TBSP white wine vinegar ( I used Champagne vinegar)
8 ounces button mushrooms
Directions:
Remove silver skin and excess fat from the meat.
Season with salt and pepper.
Make sure the pan and oil are mice and hot. Brown both sides of the meat. I cut mine in half and browned each piece separately.
Place the meat in the slow cooker at this point.
Slice the onion and place in the pan that you browned the meat in for 3-4 minutes until the onions are soft. Add more oil if needed.
Gather your spices for the marinade. Mix together and pour over the onions in the pan. Add water and bring to a boil.
At this point quarter you mushrooms and add to the skillet.
Pour mixture over the flank steak in the crock pot. Cover the pot. DO NOT remove the lid on the slow cooker for the next 4 hours. Trust me on this one!! Don't peek! It needs the moisture especially with a tough cut of protein like flank steak.
Cook for 4 hours, on high setting and it will come out perfect.
The meat is so tender you can cut it with a fork. Leftovers are great for sandwiches the next day!!
Slow Cooker Flank Steak
Ingredients:
1.5 pounds of Flank Steak5 TBSP olive oil
1 large onion, sliced
1.25 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/3 cup water
2 TBSP white wine vinegar ( I used Champagne vinegar)
8 ounces button mushrooms
Directions:
Remove silver skin and excess fat from the meat.
Season with salt and pepper.
In skillet set to medium-high heat, heat oil to almost smoking.
Make sure the pan and oil are mice and hot. Brown both sides of the meat. I cut mine in half and browned each piece separately.
Place the meat in the slow cooker at this point.
Slice the onion and place in the pan that you browned the meat in for 3-4 minutes until the onions are soft. Add more oil if needed
Gather your spices for the marinade. Mix together and pour over the onions in the pan. Add water and bring to a boil.
At this point quarter you mushrooms and add to the skillet.
Pour mixture over the flank steak in the crock pot. Cover the pot. DO NOT remove the lid on the slow cooker for the next 4 hours. Trust me on this one!! Don't peek! It needs the moisture especially with a tough cut of protein like flank steak.
Cook for 4 hours, on high setting and it will come out perfect.
The meat is so tender you can cut it with a fork. Leftovers are great for sandwiches the next day!!
