Southwest Steak and Beans

We had some flank steak in the freezer that needed to get used up. -s doesn’t much care for frozen beef, so I figured crocking it would be a good preparation. I set out to find a flank steak crock pot recipe. This one sounded good to me, so we made it, and it was good. The only problem was that the meat didn’t turn out looking anything like this…no nice slices, it just kind of shredded itself. The flavors were good, though, so if we make this one again, we’ll use a different cut of meat. I put in an extra can of beans because our 3 year old loves beans, of course he wouldn’t touch dinner tonight. Next time I think I’d also double the salsa mixture.

Ingredients:

• 1-1/2 lbs. flank steak
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz. jar chunky salsa
• 1/2 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 15 oz. cans black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Rice

Directions:

1. Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
2. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained and rinsed black beans.
3. Cover slow cooker and cook on low for 7-9 hours until meat is tender.
4. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice.

Southwest Steak and Beans: