Cuban Flank Steak in a Slow Cooker
(Courtesy of Betty Crocker®)
Ingredients:
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lbs), cut into 8 pieces
2 Tbspns chili powder
1 tspn dried oregano leaves
2 tspns dried minced garlic
1 tspn salt
2 Tbspns lime juice
1 cup Progresso™ beef flavored broth (from 32 ounce carton)
1 can (15 ounce) Progresso™ black beans, drained and rinsed
2 cups uncooked regular long-grain rice
Directions:
Spray 3 1/2 - 4 quart slow cooker with cooking spray
In cooker, place onion and peppers
Top with beef
Sprinkle with chili powder, oregano, garlic and salt
Drizzle with lime juice
Add broth
Cover and cook on LOW heat setting 8 to 10 hours
About 20 minutes before serving, cook rice (I own a rice cooker so there is always riced cooked in our house)
Remove beef from cooker
Place on a cutting board
Shred beef with 2 forks then return to cooker and mix well
Stir in black beans
Increase heat setting to HIGH
Cover and cook for about 15 minutes longer or until thoroughly heated
Serve beef and sauce over cooked white rice
No comments:
Post a Comment