Hands-on Time: 10 minutes
Total Time: 4½ to 8½ hours
- 1 28 oz can diced tomatoes, drained
- 2 red bell peppers, sliced ½” thick
- 1 onion, cut into 8 wedges
- 2 tsp dried oregano
- 1 tsp ground cumin
- salt and pepper
- 1½ lbs flank steak, cut crosswise into thirds
- 1 c long-grain white rice
- 1 avocado, sliced
- ¼ c fresh cilantro leaves
- In a 5 to 6 qt slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ tsp salt and ¼ tsp pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
- Twenty five minutes before serving, cook the rice according to the package directions.
- Using two forks, shred the beef and mix it into the cook liquid. Service with the rice and top with the avocado and cilantro.
A Real Simple quick and easy dinner suggestion, this recipe was a dissappointment. The beef was too dry and the flavors weren’t very good. And yes, I did cook all the veggies this recipe calls for. Unlike my veggie averting self did here. This is one of those recipes where you can appreciate the vegetable flavors even if you don’t appreciate the vegetables themselves.
I’ll also note that I’ve never worked with avocado before. I wasn’t sure how to cut it. I would have looked it up beforehand but forgot about the avocado until right before I served the dish. So I just cut into it and forgot there’s a huge, crazy seed in the middle.
If you like spicy dishes and dry beef (or perhaps are better at keeping beef juicy than I was), this just may be the dish for you.