This savory, low fat crockpot entree combines flank steak with Mexican flavors. Contrary to some misconceptions, not all Mexican food is super-spicy. If you like hot food, add a habanero pepper or cayenne pepper to the recipe. And remember that the crockpot tends to mute flavors (see Crockpot 101.) Add more oregano or other ingredients to the recipe at the very end if you'd like.
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours, 25 minutes
Yield: 6 servings
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 tsp. salt
- 1/8 tsp. pepper
- 1 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. Season the sauce to taste and serve vegetables and sauce with steak.
