This savory, low fat crockpot entree combines flank steak with Mexican flavors.
Prep Time: 25 minutes
Ingredients:
- 2-1/2 lb. beef flank steak
- 6 canned or fresh tomatillos
- 14 oz. can whole baby corn on the cob, drained
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. dried oregano
- 14 oz. can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
Preparation:
Trim flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos. Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over. Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips. Serve vegetables and sauce with steak. 6 servings
