Marinated Flank Steak with Cranberry-Raspberry Salsa

By Lv2Cook

Ingredients

• 1/4 cup chili sauce
• 1/4 cup lime juice
• 3 drops hot pepper sauce
• 1 (1.25-ounce) package low-sodium taco seasoning
• 2 pounds flank steak
• 3/4 cup (2-inch) sliced green onions
• 1/2 cup cilantro sprigs
• 1 tablespoon chopped seeded jalapeño pepper
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 (12-ounce) carton cranberry-raspberry crushed fruit (such as Ocean Spray)
• 16 (8-inch) flour tortillas

Details

Servings 1

Preparation

Step 1

Combine first 4 ingredients in a small bowl. Trim fat from steak. Place steak in an electric slow cooker; add chili sauce mixture, turning the steak to coat. Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 9 hours.

Combine the onions, cilantro, and jalapeño pepper in a food processor, and pulse 5 times or until finely chopped. Add 1 tablespoon lime juice, cumin, and cranberry- raspberry crushed fruit, and process until smooth. Spoon mixture into a bowl; cover and chill.

Remove steak from slow cooker, discarding the cooking liquid. Shred steak. Warm tortillas according to package directions. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.

Serving Size: 1 filled tortilla