Slow Cooker Cuban Flank Steak


  • 1 onion, thinly sliced 
  • 1 red bell pepper, cut into strips 
  • 1 green bell pepper, cut into strips 
  • 1-1 1/2 lbs. flank steak, cut into 3 pieces 
  • 2 tbsp. chili powder 
  • 3/4 tsp. dried oregano leaves 
  • 1 1/2 tsp. garlic, minced
  • 3/4 tsp. salt
  • 2 tbsp. lime juice 
  • 3/4 cup beef broth
  • 1 cup uncooked regular long-grain white rice 
  • 1 (15 oz.) can black beans, drained, rinsed

Spray 1 1/2- to 2-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 8-10 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 5 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

by The Savvy Kitchen