This flavorful, tender beef dish has been a go-to recipe for many years; it’s a lifesaver on nights I know I’ll be getting home late.
—ANNE MERRILL CROGHAN, NY
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
1 tablespoon canola oil
1 beef flank steak (1 1 /2 pounds)
1 large onion, sliced
1 /3 cup water
1 can (4 ounces) chopped green chilies
2 tablespoons cider vinegar
2 to 3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sugar
1 /2 teaspoon salt
1 /8 teaspoon pepper
1. In a large skillet, heat the oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker.
2. Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak.
3. Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
PER SERVING 4 ounces cooked beef with 1 /2 cup sauce: 316 cal., 16g fat ( 6g sat. fat ) , 81mg chol., 524mg sod., 7g carb. ( 3g sugars, 2g fiber ) , 34g pro.
TOP TIP
BROWNING IS KEY
Why brown beef on the stovetop before cooking it in the slow cooker? Browning the meat helps seal in the juices and gives meat an attractive color and shine that slow cooking simply cannot.