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Spicy Cuban Flank Steak

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
Ingredients
  • 2  large  onions, cut into thin wedges
  • 1 1/4  teaspoons  ground cumin
  • 1 1/4  teaspoons  ground black pepper
  • 1 1/4  teaspoons  granulated garlic
  • 1 1/4  teaspoons  onion powder
  • 1 1/4  teaspoons  dried oregano, crushed
  • 1  teaspoon  crushed red pepper
  • 1/2  teaspoon  salt
  • 1 2  pound  beef flank steak
  • 1 1/4  cups  low-sodium beef broth
  • 1/3  cup  lime juice
  • 10  Cuban rolls or French rolls, split
  • 1  recipe  Picadillo Relish
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.

2. 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.

3. 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.

4. To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops.

Nutrition Facts (Spicy Cuban Flank Steak)
  • Servings Per Recipe 10,
  • cal. (kcal) 370,
  • Fat, total (g) 13,
  • chol. (mg) 37,
  • sat. fat (g) 4,
  • carb. (g) 38,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 6,
  • sugar (g) 7,
  • pro. (g) 27,
  • vit. A (IU) 680,
  • vit. C (mg) 59,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 620,
  • Potassium (mg) 697,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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