Slow-Cooker Cuban Flank Steak

40 Ratings

14 Comments

Prep 15 min
Total 8 hr 30 min
Ingredients 12
Servings 8

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Ingredients

large onion, thinly sliced

medium red bell pepper, cut into strips (1 1/2 cups)

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

beef flank steak (2 lb), cut into 8 pieces

tablespoons chili powder

teaspoon dried oregano leaves

teaspoons dried minced garlic

teaspoon salt

tablespoons lime juice

cup Progresso™ beef flavored broth (from 32-oz carton)

cups uncooked regular long-grain white rice

can (15 oz) Progresso™ black beans, drained, rinsed

Steps

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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.

Notes

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Expert Tips

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

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 2g 9% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 640mg; 27%
Potassium: 500mg; 14%
Total Carbohydrate: 53g; 18%
Dietary Fiber 4g 18% Sugars 2g
Protein: 40g

% Daily Value*:

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

3 1/2

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