Slow-Cooker Cuban Flank Steak (Cooking for Two)

(72)
  15 reviews
  • 15|min prep time
  • 6|hr|25|min total time
  • 12 ingredients
  • 2 servings

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)

Directions

  1. 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. 2 Cover; cook on Low heat setting 6 to 8 hours.
  3. 3 About 20 minutes before serving, cook rice as directed on package.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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