Recipes and Cooking Spicy Cuban Flank Steak 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Slow Cook Time: 8 hrs Total Time: 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 large onions, cut into thin wedges 1 ¼ teaspoon ground cumin 1 ¼ teaspoon ground black pepper 1 ¼ teaspoon granulated garlic 1 ¼ teaspoon onion powder 1 ¼ teaspoon dried oregano, crushed 1 teaspoon crushed red pepper ½ teaspoon salt 1 2 pound beef flank steak 1 ¼ cup low-sodium beef broth ⅓ cup lime juice 10 Cuban rolls or French rolls, split 1 recipe Picadillo Relish Picadillo Relish 2 tablespoon vegetable oil 1 ½ cup chopped onions (3 medium) ¾ cup chopped red sweet pepper (1 medium) ¾ cup chopped yellow sweet pepper (1 medium) 6 cloves garlic, minced 1 15 ounce can black beans, rinsed and drained 1 cup chopped tomatoes (2 medium) ¼ cup chopped pitted green olives ¼ cup chopped raisins 3 tablespoon red wine vinegar 1 teaspoon packed brown sugar ¾ teaspoon ground cinnamon ¼ teaspoon crushed red pepper Directions 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. 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. 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. To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops. Picadillo Relish 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. Rate it Print Nutrition Facts (per serving) 370 Calories 13g Fat 38g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 370 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 37mg 12% Sodium 620mg 27% Total Carbohydrate 38g 14% Total Sugars 7g Protein 27g Vitamin C 59mg 295% Calcium 111.1mg 9% Iron 3.6mg 20% Potassium 697mg 15% Folate, total 80.6mcg Vitamin B-12 1.1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.