Monday, February 28, 2011

Cuban Flank Steak

This slow cooker recipe is a real winner. Possibly my new fave and definitely will be added to the rotation. It's from one of my Betty Crocker emails (with a couple of my own changes).

1 large onion, thinly sliced
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 teaspoon salt
juice of 1 lime
1 can Progresso® beef broth (low sodium)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso® black beans, drained, rinsed

Spray 3 1/2- to 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; cook on Low heat setting 8 to 10 hours.

About 20 minutes before serving, cook rice as directed on package.

Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Cover; cook about 20 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

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