Red wine skirt steak

Beef skirt steak, cut in half	½ pound
Salt
Pepper, freshly ground
Red pepper flakes, crushed	¼ teaspoon
Garlic, pressed	2 cloves
Lemon juice	2 tablespoons
Wine, dry red	¾ cup
Rosemary	2 springs

Note: This recipe is part of the Slow Cooker for Two series, and requires at least one 3 ½-quart slow cooker and two slow cooker plastic liners. Pair this recipe with those tagged SCfor2, noting any different in time requirements.

1. Insert the liner into the slow cooker, fully opening the bag and draping the excess over the sides.
   (Or, if this is the second recipe, insert the liner into the remaining space in the slow cooker, fully opening the bag, and draping the excess over the sides.) 
2. Add the steak to the bottom of the liner, and season to taste with salt and pepper. 
3. In a small bowl, stir together the red pepper flakes, garlic, juice, and wine, and then pour over the steak. 
4. Top with rosemary. 
5. Fold the top of the bag over to one side, and push the ingredients at the bottom of the liner to create room for the second bag. 
6. (Or, if this is your second recipe, fold the top of the bag over to the opposite side of the first bag, and nestle the ingredients of both bags so that they are sharing the space evenly.) 
7. Follow directions for your second recipe. 

Completing the recipes:

1. Each closed bag should be draping away from the other, extending over the sides of the slow cooker. 
2. Cover and cook on LOW:
   4 hours:
   -Chicken marsala with mushrooms & sage
   -Chicken with dried fruit & mustard sauce
   7 hours:
   -Mushroom-stuffed skirt steak
   -Red wine skirt steak
3. Move two shallow serving dishes or bowls next to the slow cooker. 
4. Remove the cover, and using pot holders or oven mitts, carefully open each liner, and remove the solids with a slotted spoon or tongs to its own bowl. 
5. Still using the pot holders, gather the top of the first liner, carefully lift the bag from the slow cooker, and move it over its serving bowl. 
6. Cut off a corner of the bag, large enough to allow the remaining contents of the bag to be released into the bowl; discard the liner. 
7. Repeat with the second liner. 
8. Top with any reserved herbs.
9. Allow the dish not being served to cool, and package in a resealable plastic freezer bag or freezer container. 
10. Label, and freeze up to 3 months. Before serving, taste, and season again with salt and pepper. 

Recipe from Slow Cooker, Double Dinners for Two, Cook Once, Eat Twice! by Cynthia Graubart