Cuban Flank Steak with Peppers and Tomatoes - 7g Carbs, 1g Fiber
From: www.cuisinerecipes.com
Flank steak is ideal for this preparation, but flat-iron steak, beef
chuck roast, and beef brisket are some more economical cuts of beef
that also stand up to the low heat, longer braising of the slow cooker.
Servings: 6
Total time: 7–8 hours on low heat
1 flank steak (2 lb), seasoned with salt and black pepper
2 Tbsp olive oil
1/2 cup low-sodium beef broth
4 Roma tomatoes, seeded and chopped
2 poblano chiles, seeded and sliced into strips
2 onions, chopped
1 yellow bell pepper, seeded and sliced into strips
2 Tbsp minced garlic
2 Tbsp dried oregano
1 Tbsp ground cumin
2 tsp each ground coriander and smoked paprika
1 tsp kosher salt
1/2 tsp red pepper flakes
Minced red onion
Chopped fresh cilantro
Sliced jalapeno
Sear steak in oil in a sautn pan over medium heat 3–4 minutes per
side; transfer steak to a plate. Deglaze pan with broth, scraping
up bits on the bottom; set pan aside.
Combine tomatoes, poblanos, onions, bell pepper, and garlic in a
4 to 6-qt. slow cooker. Add oregano, cumin, coriander, paprika,
salt, and pepper flakes; toss to coat. Add steak and pan drippings.
Cover; cook until steak is fork-tender, on low-heat setting for
7–8 hours. Remove meat, let it rest 5 minutes, then shred; serve
with vegetables. Garnish each serving with red onion, cilantro,
and sliced jalapeno.
Servings: 6
Nutrition per Serving:
297 Calories, 14g Total Fat, 5g Sat, 63mg Cholesterol, 336mg Sodium,
7g Total Carbs, 1g Fiber, 34g Protein
Steps to Success - -
1. After adding all the spices, be sure to stir the ingredients
well to coat all of the vegetables.
2. When the steak is fully cooked and slightly cooled, it easily
can be shredded using two forks.
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