Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

TASTE OF ACAPULCO FLANK STEAK




Source of Recipe


the web


List of Ingredients




1 1/2 to 2lbs Flank Steak
6 fresh tomatillos
1 (15 oz) can whole baby corn on the cob, drained
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
1 small red onion, thinly sliced
1/4 chopped fresh cilantro
1/4 cup dry red wine


Recipe



Trim all visible fat from steak. Place steak in a 3 1/2 quart slow cooker. Remove and discard husk and stem from tomatillos; chop and add to steak. Top with baby corn, salt, pepper, cilantro, and onion. Pour in wine. Cover and cook on low aout 6 hours or until steak is tender.

Slice steak crosswise into strips; spoon vegetables and sauce over sliced steak.

I like to serve this with flour tortillas.