Chili Mocha Skirt Steak with Rainbow Carrot Crunch

Chili Mocha Skirt Steak with Rainbow Carrot Crunch 

2 1/2 lbs. grass-fed skirt steak
1/2 yellow onion, thinly sliced
1 Tbs. unsweetened cocoa powder
1 Tbs. dark coffee grounds (fresh, of course)
1 tsp. chili powder
1/4 cup coconut vinegar
1 Tbs. wheat-free tamari (or coconut aminos for a soy-free version)

1 lb. rainbow carrots, spiralized or “noodled”
1-2 tsp. vanilla salt

1/2 cup Mexican Cocoa Almonds

 

Combine the cocoa powder, coffee, and chili powder in a small bowl. Rub the spice/coffee mixture into the meat. Add meat and onions to the slow cooker and drizzle with coconut vinegar and tamari (add an extra tablespoon of tamari if you’re so inclined…salt fanatics such as myself quite enjoy that experience). Set on low and slow for 4-6 hours.

 

Just before serving, spiral the beautifully colorful carrots and steam until tender. Sprinkle with vanilla salt.

 

Serve the steak over the carrots and then top with the crunchy almond goodness.

 

Oh, and are you a wine lover? Pair this beauty with Wrangler Red. Are you a “wrangler” or are you a “cowboy?”