SLOW-COOKER CUBAN FLANK STEAK
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
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
SLOW COOKER FLANK STEAK
Steps:
- Grease a 6 quart crockpot with cooking spray, then pour in olive oil. Set aside.
- In a medium sized bowl, whisk together brown sugar, chili powder, ranch mix, paprika, salt, and cayenne. This is our spice rub.
- Rub a few spoonfuls of the spice rub onto the steak to fully coat it.
- Place steak into the prepared crockpot, then sprinkle on remaining spice rub.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove steak from the crockpot and use a sharp knife to slice it into strips against the grain (this will basically shred your steak, but will prevent it from creating long and stringy pieces).
- Serve as desired - on a bun, in a quesadilla, over mashed potatoes, on top of Mac and cheese, as nachos, etc. with a drizzle of homemade honey mustard sauce, if desired!
Nutrition Facts : ServingSize 1 person, Calories 511 kcal, Carbohydrate 34 g, Protein 49 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 1307 mg, Fiber 2 g, Sugar 27 g
SLOW-COOKER ROPA VIEJA
Provided by Food Network Kitchen
Time 8h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
- Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
CROCK POT OR SLOW COOKED FLANK STEAK
Long, slow cooking makes this a melt-in-your-mouth treat.
Provided by Marianne Gillette
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
- Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 2.7 g, Cholesterol 69.8 mg, Fat 14.2 g, Fiber 0.6 g, Protein 36.4 g, SaturatedFat 5.9 g, Sodium 99.4 mg, Sugar 1.2 g
SLOW-COOKED FLANK STEAK
My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SHREDDED SLOW COOKER CUBAN BEEF
I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains.
Provided by Katie Wilson
Categories World Cuisine Recipes Latin American Caribbean
Time 7h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
- Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
- Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 16 g, Cholesterol 50 mg, Fat 11.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 798.5 mg, Sugar 10.1 g
SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK
I use this delicious tender flank steak for stuffing enchiladas. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for the baked enchiladas. All credit for the seasoning goes to Potsie's recipe for Mucho Gusto Taco Seasoning #199955
Provided by SueVM
Categories Meat
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
- Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
- 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
- When partially cooked add the strips to the slow cooker.
- Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
CUBAN ROPA VIEJA - CROCK POT (OAMC)
A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.
Provided by Brenda.
Categories Stew
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
- Stir until well blended.
- Pour over flank steak in slow cooker.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
- If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
- To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.
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- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
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