SLOW-COOKED TEX-MEX FLANK STEAK

Slow-Cooked Tex-Mex Flank Steak image

This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 beef flank steak (1-1/2 pounds)
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chilies
2 tablespoons cider vinegar
2 to 3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.

Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.