Asian Marinated Flank Steak - Slow Cooker

• 1 ½ - 2 lbs of flank steak, scored and seasoned
• 1 T olive oil
• 2 T sesame oil
• T mirin
• ½ t chili oil
• juice of ½ lime, about 1 ½ T
• 1 T hoisin sauce
• 1 T tamari (or soy sauce)
• 1 T honey
• 2 scallions, thinly sliced
• 1 shallot, minced
• 1 T ginger, minced
• 1 clove of garlic, minced
• 3 T chopped cilantro
• 1 head of baby bok choy, sliced in half lengthwise (or other leafy green, such as fresh spinach)
• 2 T diced red pepper

In a bowl, combine sesame oil, mirin, chili oil, lime juice, hoisin sauce, tamari, honey scallions, shallot, ginger, garlic and 2 T chopped cilantro and whisk to blend. Pour over steak and allow to marinade for 2 hours (or more). Heat olive oil in a sauté pan over medium heat. Remove steak from marinade (reserving marinade), pat dry and sear until just brown, about 3 minutes per side. Transfer to slow cooker and pour reserved liquid over. Cook on high for 3 hours, turning once or twice. Place bok choy on top of steak and cook for 10 more minutes, until bok choy begins to wilt. Remove bok choy from slow cooker and place on platter. Thinly slice (1/8”) steak and place on platter, pouring reserved liquid over steak. Garnish with diced red pepper and remaining 1 T of chopped cilantro.