Cuban Flank Steak

Cuban Flank Steak
Cuban Flank Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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.

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