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Cuban Flank Steak

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 large onion, thinly sliced

    2. 1 medium red bell pepper, cut into strips (1 1/2 cups)

    3. 1 medium green bell pepper, cut into strips (1 1/2 cups)

    4. 1 beef flank steak (2 lb), cut into 8 pieces

    5. 2 tablespoons chili powder

    6. 1 teaspoon dried oregano leaves

    7. 2 teaspoons dried minced garlic

    8. 1 teaspoon salt

    9. 2 tablespoons lime juice

    10. 1 cup Progresso® beef flavored broth (from 32-oz carton)

    11. 2 cups uncooked regular long-grain white rice

    12. 1 can (15 oz) Progresso® black beans, drained, rinsed

    Instructions Jump to Ingredients ↑

    1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.

    2. Cover; cook on Low heat setting 8 to 10 hours.

    3. About 20 minutes before serving, cook rice as directed on package.

    4. Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

    5. The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.

    6. High Altitude (3500-6500 ft)

    7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    8. Calories 420 (Calories from Fat 50),

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