There is another version of this recipe on my site and it's also delicious. It uses brisket which is a fattier cut of meat. I actually prefer this one as it is still plenty rich and is a slightly smaller portion. If you want a bigger meal with lots of leftovers feel free to double the seasoning and use two steaks.
Ingredients
1.5-2lb Flank Steak
1 can light coconut milk
2T finely ground decaf coffee (or regular)
1T chili powder
1/2T paprika
1/2T Salt
1/2T pepper
1/2T cumin
Instructions
Mix the ingredients for the rub in a small blender if possible. This is not 100% necessary but you really want the coffee grounds as small as possible so it is not gritty at all.
Cover both sides of the flank liberally with the rub. If you have extra, just pitch it.
Place 1/3 of the can of coconut milk in the bottom of the crock pot.
Set the rubbed steak carefully into the bottom of the crock pot.
Add another 1/3 can of the coconut milk to the crock pot (careful not to pour directly over the brisket so the rub comes off)
Set the crock pot on LOW for 8 hours
Once it's done, you can remove the flank and slice into pieces, or shred with a fork if you'd like. It will be tender and delicious but is equally good shredded or sliced. If you shred, cut the steak down the center first so the shredded meat is in bite sized shreds.
Ladle some of the gravy from the crock pot over top of the brisket and your veggie of choice (this is SO rich and yummy!)
This steak should be tender and rich in flavor. I love serving this with mashed cauliflower or mashed potatoes and a green veggie.
Nutrition Per 4oz portion: Approx: 264kcal/14F/30P/1C
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