SLOW-COOKER CUBAN FLANK STEAK

Slow-Cooker Cuban Flank Steak image

Add something tasty to your family's Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® black beans and rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 85 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g