Asian Slow-Cooked Steak

Wow, we had a good hot streak going for awhile. When it's that hot, one of the last things you want to do is get in the kitchen and do a lot of cooking.  Okay not me, I'll crank up the A/C and turn on the oven. I know it's not helping my carbon footprint, but I try and make up for my A/C usage in other ways. Anyway this is about you. I know you don't want to cook. The problem is you still need to eat. That's where the slow cooker comes into to play.  Spend five minutes or so getting this dish prepped early in the day, and then at dinner time put on a veggie to steam and a pot of rice and you are done. It doesn't even feel like you did that much work, because you didn't.

One of the keys to this dish is the browning process.  There is no way to accomplish this in the slow cooker. If you throw it all in and walk away, the flavors are good and it will be a fine dish. But take the few minutes to brown the meat and caramelize the onions and it will be an awesome dish.

This is what I had on hand at the time, but if you want to kick it up a notch add some mushrooms with the onions and some ginger with the garlic. Ooh and maybe some chilies.

Asian Slow-Cooked Steak

1 tablespoon coconut oil
1 flap steak also known as butchers cut
kosher salt and pepper
1 small onion, sliced
2 cloves garlic, pressed
1/4 cup water
1 tablespoon brown sugar
1/3 cup soy sauce
juice from 1 lime
cooked jasmine rice

Heat the oil in a skillet. When melted, brown the steak on both sides, season with salt and pepper to taste.  Move the steak to the slow cooker.  Add the onions to the pan and saute for 2-3 minutes, add the garlic, saute another 30 seconds and then remove the pan from the heat. Add the brown sugar and stir as it dissolves, then add the soy sauce.  Pour the sauce over the steak in the slow cooker then squeeze the lime juice over the top.

Cook on low for 4-5 hours. Serve over jasmine rice.