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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
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
Notes
Tips
Expert Tips
The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.
Nutrition Information
Nutrition Information
NUTRITION INFORMATION PER SERVING
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%
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.
Recipe Step Photos
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.
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