Cuban Flank Steak
By á-2944
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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.
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