low-cal feeds a crowd quick

spicy cuban flank steak sandwiches

►make ahead up to 12 hours

Prep: 20 minutes Chill: up to 12 hours Cook: 8 to 9 hours (low) or 4 to 4½ hours (high) Makes: 10 servings

  • 1 2-pound beef flank steak
  • 1¼ teaspoons onion powder
  • 1¼ teaspoons dried oregano, crushed
  • 1¼ teaspoons ground cumin
  • 1¼ teaspoons black pepper
  • 1¼ teaspoons granulated garlic
  • 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • 2 large onions, cut into thin wedges
  • 1¼ cups 50% less sodium beef broth
  • ⅓ cup lime juice
  • 10 Cuban rolls or French rolls, split
  • 1 recipe Picadillo Relish (see below)

1. Place a disposable slow cooker liner in a 3½- or 4-quart ceramic slow cooker liner. Trim fat from meat. Cut meat crosswise into four pieces. For rub, in a small bowl stir together onion powder, oregano, cumin, black pepper, garlic, crushed red pepper, and salt. Sprinkle rub evenly over meat pieces; rub in with your fingers. Place meat in disposable liner. Add onions, broth, and lime juice. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.

3. Remove meat from cooker. Using two forks, pull meat apart into coarse shreds. Return shredded meat to cooker; stir into cooking liquid. To serve, use a slotted spoon to spoon meat onto bottom halves of buns. Add Picadillo Relish and bun tops.

Picadillo Relish: In a large skillet heat 2 tablespoons oil over medium-high heat. Add 1½ cups chopped onions, ¾ cup chopped red sweet pepper, ¾ cup yellow sweet pepper, and 6 cloves garlic, minced. Cook and stir about 5 minutes or until vegetables are tender. Stir in one 15-ounce can black beans, rinsed and drained; 1 cup chopped tomatoes; ¼ cup chopped pitted green olives; ¼ cup chopped raisins; 3 tablespoons red wine vinegar; 1 teaspoon brown sugar; ¾ teaspoon ground cinnamon; and ¼ teaspoon crushed red pepper. Cook and stir for 2 minutes more. Cool to room temperature.

Per serving: 370 cal., 13 g fat (4 g sat. fat), 37 mg chol., 620 mg sodium, 38 g carb., 6 g fiber, 27 g pro.

Tip

Prepare garnishes and toppings the night before then store them in airtight containers alongside the slow cooker ceramic liner.