Slow-Cooker Cuban Flank Steak

40 Ratings

14 Comments

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

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

Tips

Expert Tips

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

Nutritional Information

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.