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Spicy Cuban Flank Steak

If you can, squeeze fresh limes for the lime juice for this fabulous flank steak. Their zesty flavor enhances the dish. Medium limes each yield about 2 1/2 tablespoons of juice, so two limes should provide the right amount.

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4.0 by 8 people

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  • Makes: 10 servings
  • Prep: 20 mins
  • Slow Cook: 8 hrs to 9 hrs (low) 4 to 4-1/2 hours (high)

Spicy Cuban Flank Steak

Directions

  1. Place onions in a 3-1/2- or 4-quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and salt.
  1. Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker.
  1. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into coarse shreds. Return meat to cooker; keep warm.
  1. To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops.

Picadillo Relish

Directions

  1. In a large skillet heat oil over medium-high heat. Add onions, red sweet pepper, yellow sweet pepper, and garlic. Cook and stir about 5 minutes or until vegetables are tender. Stir in beans, tomatoes, green olives, raisins, vinegar, brown sugar, cinnamon, and crushed red pepper. Cook and stir for 2 minutes more. Cool to room temperature.

Nutrition Facts (Spicy Cuban Flank Steak)

  • Per serving:
  • 370 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 37 mg chol.,
  • 620 mg sodium,
  • 38 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

8 Ratings
1484 Days Ago
Couldn't find this on BHG website, but found it on someone's blog and the blog credited BHG, so here goes: Picadillo Relish:



In a large skillet heat 2 tablespoons vegetable oil over medium heat. Add 1-1/2 cups chopped onions, 3/4 cup chopped red sweet pepper, 3/4 cup chopped yellow sweet pepper, and 6 cloves garlic, minced. Cook and stir over medium high heat for about 5 minutes or until vegetables are tender. Stir in one 15 ounce can black beans, rinsed and drained; 1 cup chopped tomatoes; 1/4 cup chopped green olives; 1/4 cup chopped raisins; 3 tablespoons red wine vinegar; 1 teaspoon packed brown sugar; 3/4 teaspoon ground cinnamon; and 1/4 teaspoon crushed red pepper. Cook and stir for 2 minutes more. Cool to room temperature before adding to sandwiches. Makes about 4 cups. BHG Slow Cooker Recipes February 2011
1485 Days Ago
I agree where's the recipe for the picadillo relish??
1486 Days Ago
Am In the process of trying this recipe. Would have loved it more if the recipe for picadillor relish had either a link to it or had been included.

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