Episode 10: Gearing up for Cinco de Mayo!

1 flank steak (1 - 1 1/4 lb.), marbled but not too much fat garlic salt 2 T. extra virgin olive oil 4 c. water 2 1/2 tsp. beef base (use 2 c. water and 2 c. beef broth if you don't have beef base) 2 - 14.5 oz. cans crushed tomatoes with mild green chiles 1 heaping Tablespoon garlic 1 c. red wine of your choice (optional) 10 oz. fajita veggies (5 sliced bell peppers and 1 large sliced onion) 1 handful of cilantro, chopped 6 oz. tomato paste

In a large skillet over medium high heat, heat 2 T. extra virgin olive oil (it will move like water). Season flank steak on both sides with garlic salt. Brown on each side, about 4 minutes each. Place crockpot liner in crock pot. In crock pot (doesn't matter what size crockpot you have), combine water & beef base; stir until dissolved. Add garlic, red wine & tomatoes with green chiles. Stir and add flank steak (you may cut it in half if it won't fit all in one piece). Turn crock pot up to high heat and let cook for 6-8 hours. After several hours, add cilantro and tomato paste. Stir until tomato paste is dissolved. Add fajita veggies and let cook 30 more minutes. Serve with your favorite side (black beans or yellow rice, perhaps!) and enjoy!