CUBAN-STYLE PEPPER STEAK IN A SLOW COOKER

Cuban-Style Pepper Steak in a Slow Cooker image

Provided by Vickie Parks

Categories Beef

Time 6h10m

Number Of Ingredients 15

1/2 cup dry white wine
2 tsp ground cumin
1 1/2 tsp dried oregano leaves
1/2 tsp salt
1 tsp black pepper
1 (15-oz) can(s) diced tomatoes ( do not drain)
1 medium onion, halved and cut into thin half-rings
2 medium red bell peppers, seeded and cut into half rings
2 clove garlic, minced
1 Tbsp capers
1 1/2 lb beef flank steak
1 cup white rice - prepared according to package directions
1/4 cup pimiento-stuffed olives
1 Tbsp olive brine
1 handful fresh cilantro, coarsely chopped (for garnish)

Steps:

1. In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, salt, and pepper. Stir in the tomatoes (with liquid), onion, bell peppers, garlic and capers. Nestle the steak among the onions and peppers, pushing the beef down so it's covered as much as possible. Secure the lid, and cook on Low heat for 6 to 7 hours or on High heat for 4 to 5 hours.
2. About 20 to 25 minutes before beef is done, prepare the rice according to package directions.
3. While the rice is cooking, use two forks to shred the beef. Add the olives and olive brine to the beefy mixture, and stir several times to thoroughly incorporate the shredded beef into the other ingredients.
4. For each (of 4) servings: Place about 1/2 cup cooked white rice in center of a plate. Use a large ladle or serving spoon, and spoon the beefy pepper mixture over the rice. Garnish with chopped cilantro, and serve immediately while still hot.