Cuban Flank Steak

By carvalhohm

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 beef broth (from 32-oz carton)
• 2 cups uncooked regular long-grain white rice
• 1 can (15 oz) black beans, drained, rinsed

Details

Servings 8
Adapted from bettycrocker.com

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.

The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.

1 Serving Calories420 ( Calories from Fat50), % Daily Value Total Fat6g6% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol85mg85%; Sodium640mg640%; Total Carbohydrate53g53% (Dietary Fiber4g4% Sugars2g2% ), Protein40g40%