1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long grain white rice
1/4 cup fresh cilantro, chopped
Instructions
In a 5 to 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Before serving, cook the rice according to directions.
Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Originally Submitted
4/29/2013
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You can add this Cuban Braised Beed and Peppers recipe to your own private DesktopCookbook.
