Flank Steak	g
Ketchup	g
Apple Cider Vinegar	g
Brown Sugar	g
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Beef Stock	ml
Honey	tbsp
Corn Tortillas
Handful Fresh Coriander
Salt & Pepper to taste
Roasted bell Peppers
Bell Pepper
Sweet Paprika Powder	tsp
Tomato Paste	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Garlic Lime Dip
Lime Juice	tbsp
Lime Zest	tsp
Garlic Clove
Greek Yoghurt	g
Salt & Pepper to taste

1. Rinse the steaks under cold water and pat dry. In the bowl of the slow cooker, combine the steaks, ketchup, vinegar, sugar, smoked paprika, cumin, salt and pepper. Rub the mixture into the steak and add the broth. Cover and cook on low for 6 hours or on high for 3-4 hours.
2. In the meantime, heat up the oven to 150 ºC, and prepare the baking sheet with parchment paper.
3. Wash the bell peppers, pat dry, remove the seeds and cut into strips. Place on the baking sheet and mix with paprika powder, tomato paste, olive oil and salt and pepper. Spread evenly on the sheet and roast for about 40 minutes.
4. Remove the steak from the sauce to a cutting board and let rest for 10 minutes. Lightly shred and add some of the cooking liquid, then drizzle on the honey. Transfer to the broiler and broil for about 2-5 minutes, until the steak caramelizes.
5. To make the dip, peel and grate the garlic. In a small bowl, mix with all the other ingredients and season with salt and pepper. Wash the coriander, shake dry and pluck the leaves from the stems.
6. Once all is done, stuff the pulled beef into the warmed tortillas. Top as desired with bell peppers, coriander, and garlic lime dip.

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