LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/3673/
South-of-the-Border Steak
Yield: Makes about 6 servings
Preparation Time: 25 minutes; Cook Time: 7 1/2 hours
Ingredients
| 1 1/2 |
lbs. |
beef flank steak
|
|
|
| 1 |
can |
(10 oz.) chopped tomatoes and green chile peppers
|
|
|
| 1/2 |
cup |
chopped onion
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 1 |
tablespoon |
snipped fresh oregano or 1 teaspoon dried
|
|
|
| 1 |
teaspoon |
chili powder
|
|
|
| 1 |
teaspoon |
ground cumin
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
black pepper
|
|
|
| 2 |
|
small green, red and/or yellow sweet peppers, cut into strips
|
|
|
| 1 |
can |
(15 oz.) pinto beans, rinsed and drained
|
|
|
| 3 |
cups |
cooked rice, hot
|
|
|
| 1/2 |
cup |
crumbled queso fresco or low-fat feta cheese (optional)
|
|
|
Directions:
Trim fat from meat. Place meat in a 3 1/2- or 4-quart electric crockery cooker. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano (if using dried, not fresh), chili powder, cumin, salt and black pepper. Pour over meat. Cover and cook on low-heat setting for 7-9 hours or on high-heat setting for 3 1/2- 4 1/2 hours. If using low-heat setting, turn to high-heat setting after alloted time and add pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain. Stir in fresh oregano now (if using fresh). To serve, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese and additional fresh oregano.
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/3673/