Slow-Cooked Tex-Mex Flank Steak

Name: Slow-Cooked Tex-Mex Flank Steak
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 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

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

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.

Originally published as Slow-Cooked Flank Steak in Taste of Home Everyday Slow Cooker & One Dish Recipes 2014