Spicy Skirt Steak
Makes: 6 servings
2 cans (14 ounces each) beef broth
1 can (14.5 ounces) diced tomatoes with onions and green peppers
1 cup coconut milk
1⁄2 pound baby Yukon Gold potatoes, chopped
1 cup frozen sliced carrots
1 cup frozen peas
1 cup frozen chopped onions
1 Granny Smith apple, peeled and chopped
3⁄4 cup converted rice
1 tablespoon curry powder
1⁄2 cup golden raisins
1 1⁄2 pounds skirt steak
2 teaspoons garam masala
Salt and pepper
Parsley, for garnish (optional)
In a 5-quart slow cooker, stir together beef broth, tomatoes, coconut milk, potatoes, carrots, peas, onions, Granny Smith apple, rice, curry powder, and golden raisins until combined. Sprinkle all sides of skirt steak with garam masala and salt and pepper to taste. Place steak on top of vegetables and rice in slow cooker.
Cover and cook on LOW for 5 to 6 hours.
Transfer steak to a cutting board and cut up. Return meat to slow cooker. Spoon over rice. Garnish, if desired.