Slow Cooker Cuban Flank Steak

Add something tasty to your family’s Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® black beans and rice.

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Servings 8

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( 40 ) Ratings

40 Ratings

5 Stars 16%

4 Stars 12%

3 Stars 34%

2 Stars 10%

1 Stars 14%

Member Reviews ( 14 )

214eb086-243f-4021-8568-725e6a034834

ingredients 12
Prep Time 15 min
Total Time 8 hr 30 min

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

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Directions

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.
2 Cover; cook on Low heat setting 8 to 10 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 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

EXPERT TIPS

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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: 420
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 640mg; 640%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 4g 4% Sugars 2g 2% ),
Protein: 40g; 40%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 35%;
Calcium: 6%;
Iron: 35%;

Exchanges:

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

Carbohydrate Choices:

3 1/2

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

Review & Comments

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npedron

report Posted May. 16, 2012 12:58 PM

Excellent recipe! Have used both flank and skirt steak with great results. Mine cooked in 4-6 hrs, 8 is too long and added the black beans in the last hour or so. Also added onion and additional spice to the families' taste. Everyone in my house from kids to grandparent (including my Cuban husband) loves this recipe! This is a keeper!

SteveGifford

report Posted Mar. 26, 2012 3:33 PM

I made this recipe yesterday for the family. Combined many suggestions and it came out great. Used 2 cups beef broth, 1 tsp cumin, 1 tsp black pepper as well as the other spices listed.I felt the veggies were too few, so cut baby carrots in three pieces (on the bias) (about two cups) and added them with the other veggies.At the end I added black beans and chili beans. I had a package of brown gravey mix so I prepared it on the stove in a saucepan and added it to the crock pot at the same time as the beans.It spiced up the mix and really drew some praises. Thanks, Pillsbury

mrswholey

report Posted Mar. 25, 2012 8:48 PM

My family really loved this! I used skirt steak instead of the flank steak. I shredded the steak before I served it. It came out great!

oldphogie

report Posted Mar. 23, 2012 5:45 AM

Broth comes in cans too! And just because a recipe calls for a particular brand of broth does not mean you MUST use it, maybe you don't like the taste of that brand, so you use what suits you! And a medium bell pepper can be many sizes given whats available, so specific amounts were given: 1 1/2 cup of each, which means you cut them into strips, stuff them into a measuring cup, and whack off the excess! Or just whack off a few strips at a time till you get the right amount, then add more if thats what you want! Pretty hard to pick out a pepper that is just 1 1/2 cups when every they're all big

Kit_White

report Posted Mar. 22, 2012 2:35 PM

Flank steak is not cheap. Having said that, this is one of our favorite recipes. In fact, I've included it in my notes on Facebook (with proper credi to Pillsbury, of course). I add a tablespoon of crushed red pepper and two teaspoons of cumin to give it a little oomph.