Nutritional Tidbit from Audrey. This recipe calls for a Tablespoon of vinegar. You will often find recipes ask that if you are cooking a large piece of meat. The vinegar helps to break down the meat and tenderize it. It also brings a tangy flavor to the dish.
1 tbsp Vegetable or Olive Oil
2 lbs Flank Steak, Cut off extra external fat, if any
1 cup Beef Broth
8 oz Tomato Sauce
1 Sliced White or Yellow Onion
1 Sliced Green Pepper
2 Cloves Crushed Garlic
6 oz Tomato Paste
1 tsp Danbury Country Store Cumin
1 tbsp Olive Oil
Danbury Country Store Sea Salt, to taste
Danbury Country Store Crushed Black Pepper, to taste
1
Season Flank Steak with Danbury Country Store Salt and Pepper. Brown quickly, on all sides, in vegetable or olive oil.
2
Mix all other ingredients together, in a bowl.
3
Place Browned Flank Steak in the bottom of a crok pot or slow cooker.
4
Pour other ingredients over flank steak, cover and cook on high for four hours.
5
Pull Steak apart, and serve over a bed of rice.
Garnish with Cilantro or Parsley Sprigs.
Ingredients
1 tbsp Vegetable or Olive Oil
2 lbs Flank Steak, Cut off extra external fat, if any
1 cup Beef Broth
8 oz Tomato Sauce
1 Sliced White or Yellow Onion
1 Sliced Green Pepper
2 Cloves Crushed Garlic
6 oz Tomato Paste
1 tsp Danbury Country Store Cumin
1 tbsp Olive Oil
Danbury Country Store Sea Salt, to taste
Danbury Country Store Crushed Black Pepper, to taste