Slow Cooker Cuban Flank Steak (Cooking for Two)

Progresso® beef flavored broth provides a simple addition to this slow-cooked Cuban flank steak that’s perfect for dinner.

–

Save & Share

Servings 2

false

( 72 ) Ratings

72 Ratings

5 Stars 22%

4 Stars

3 Stars 14%

2 Stars 32%

1 Stars 10%

Member Reviews ( 17 )

0fcf6495-9041-40a4-a742-1ee6fd14a159

ingredients 12
Prep Time 15 min
Total Time 6 hr 25 min

Ingredients

1: small onion, thinly sliced

1/2: small red bell pepper, cut into strips (1/2 cup)

1/2: small green bell pepper, cut into strips (1/2 cups)

1/2: beef flank steak (1/2 lb), cut into 2 pieces

2: teaspoons chili powder

1/4: teaspoon dried oregano leaves

1/2: teaspoon dried minced garlic

1/4: teaspoon salt

2: teaspoons lime juice

1/4: cup Progresso® beef flavored broth (from 32-oz carton)

1/2: cup uncooked regular long-grain white rice

1/2: cup Progresso® black beans, drained, rinsed (from 15-oz can)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Spray 1 1/2- to 2-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.
2 Cover; cook on Low heat setting 6 to 8 hours.
3 About 20 minutes before serving, cook rice as directed on package.
4 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 5 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

EXPERT TIPS

toggle

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 470mg; 470%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 7g 7% Sugars 4g 4% ),
Protein: 42g; 42%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 45%;
Calcium: 6%;
Iron: 35%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Patty30

report Posted Sep. 11, 2012 4:03 PM

Extremely easy to make and very tasty. I served rolled up in flour tortillas with spanish rice. Very very good - in the crock pot, out and eat. Give this a try you'll like it.

Chusue

report Posted Jan. 27, 2012 6:10 AM

My husband and I both really like this recipe. It is very tasty and easy to put together. Great for a day that you are away from home and need a good evening meal.

watermissy

report Posted Oct. 15, 2011 12:31 PM

When using oregeno in dishes that have a Mexican or Caribbean flair, use Mexican oregeno. Most people do not know there are 2 varieties. Traditional oregeno used in most Italian dishes tastes entirely different and does not compliment food using cumin or chili powder as well as the Mexican oregeno.

jacker003

report Posted Oct. 13, 2011 8:44 PM

This was nice and easy after a busy day at work. Very tastie.

emmoores

report Posted Aug. 27, 2011 7:28 PM

When I warmed up the left overs. I had a banana pepper on hand. I was concerned the peppers would be mush after rewarming, so I sliced and added the banana pepper. Really added good color, texture and flavor.