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Cuban-Style Flank Steak




Source of Recipe


Sandra Lee's Semi-Homemade Slow Cooker Recipes


List of Ingredients




1 jar (16-ounce) lime and garlic salsa (Pace)
2-1/2 pounds beef flank steak
2 cans (15 ounces each) Carribean black beans, rinsed and drained (I used Trader Joe's Cuban-Style black beans and didn't drain or rinse them)
1 cup frozen chopped onion (I didn't add onion)
3 tablespoons frozen orange juice concentrate, thawed (I didn't use)
Hot cooked rice (optional)
Fresh cilantro sprigs (optional)
Lime wedges (optional)

Recipe



Using a wire mesh strainer set over a small bowl, drain liquid from salsa; set salsa aside. Discard liquid. (I dumped my salsa in a strainer and nothing drained so I didn't bother with this step...it just dirtied the strainer!)

Cut steak across the grain into 5- to 6-inch strips; set aside. (My flank steak was frozen so it just went in the slow cooker whole; I shredded it after cooking.)

In a 4- to 5-quart slow cooker, stir togethr beans, onion, and orange juice concentrate until thoroughly combined. Add steak strips and cover with salsa.

Cover and cook on LOW heat setting for 6 to 8 hours. Serve with cooked rice, cilantro, and lime wedges (optional).