Serves 2
Directions
- 1Roast garlic and shallots, then bake at 400 for 25 minutes.
- 2Add the roasted garlic and shallots to a blender.
- 3Add fire roasted tomatoes, dried chilli peppers, soy sauce, spice blend and honey to the blender.
- 4Blend all the ingredients for 2 minutes, until smooth.
- 5Add cubed flank steak to the slow cooker.
- 6Pour the sauce over the flank steak.
- 7Add some truffle hot sauce for extra flavor.
- 8Mix it all together.
- 9Cook based on these instructions: HIGH: 4-5 HOURS, LOW 5-6 HOURS.
- 10Add goat cheese, parmigiano reggiano, milk, nonfat skyr, red chilli flakes and chives.
- 11Mix all the ingredients.
- 12Pour over half cooked pasta.
- 13Mix and cook for another 20-25 minutes.
Ingredients
- garlic
- shallot
- 5.6 oz fire roasted tomatoes
- 1 guajillo chile's
- 0.8 chile de arbol
- 0.4 tsp soy sauce
- 0.3 tablespoon salt
- 0.4 tsp onion powder
- 0.4 tsp paprika
- 0.4 tsp black pepper
- 12 g honey
- 6.4 oz flank steak
- truffle hot sauce
- 12 g goat cheese
- 12 g parmigiano reggiano
- 60 g plain nonfat skyr
- 48 mL milk
- red chilli flakes
- chives
- 134.4 g rigatoni
Equipment
cutting boardslow cookerbaking sheetblender
Tips
- Each serving has 480 calories, 37g protein and 9g of fat.
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