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Slow-Cooked Tex-Mex Flank Steak

This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.—Anne Merrill, Croghan, New York
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 beef flank steak (1-1/2 pounds)
  • 1 large onion, sliced
  • 1/3 cup water
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons cider vinegar
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker.
  • Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak.
  • Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
Nutrition Facts
4 ounces cooked beef with 1/2 cup sauce: 316 calories, 16g fat (6g saturated fat), 81mg cholesterol, 524mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 34g protein.

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