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Slow-Cooker Cuban Flank Steak
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
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
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.
Cover; cook on Low heat setting 8 to 10 hours.
About 20 minutes before serving, cook rice as directed on package.
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.
The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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