Braised Cuban Flank Steak
What you need
Servings: 8
Servings: 8
2 pounds flank steak
olive oil spray
½ cup chicken broth
2 medium Tomatoes, seeded and chopped
2 yellow onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 tablespoons Garlic, minced
2 tablespoons Dried Oregano
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon sea salt
½ teaspoon Red Pepper Flakeslime (for garnish)
olive oil spray
½ cup chicken broth
2 medium Tomatoes, seeded and chopped
2 yellow onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 tablespoons Garlic, minced
2 tablespoons Dried Oregano
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon sea salt
½ teaspoon Red Pepper Flakeslime (for garnish)
Instructions
1. Place a large skillet over medium-high heat. Lightly coat with the olive oil spray. Add the flank steak and sear on both sides, about 4 minutes per side. Transfer the steak to a plate.
2. Deglaze the pan with the broth, scraping any drippings from the bottom. Set aside.
3. Combine the remaining ingredients together in the slow cooker. Add the steak and pan drippings. Cover and cook on low for 8 hours, until the steak is fall-apart tender.
4. Remove the meat and let it rest for 5 minutes. Shred with two forks then serve with the tender veggies and a squeeze of fresh lime. Enjoy!