Slow-Cooker Cuban Flank Steak

(40)
14 reviews.
  • 15 min prep time
  • 8 hr 30 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 8 to 10 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 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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