Cuban Flank Steak

By á-2944

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 lb), cut into 8 pieces
• 2 tablespoons chili powder
• 1 teaspoon dried oregano leaves
• 2 teaspoons dried minced garlic
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1 cup Progresso® beef flavored broth (from 32-oz carton)
• 2 cups uncooked regular long-grain white rice
• 1 can (15 oz) Progresso® black beans, drained, rinsed

Details

Servings 8

Preparation

Step 1

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. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.