Tangy Flank Steak
Yield: 6 Servings
1 beef flank steak (about 1 1/2 pounds)
1 T oil
1 onion, quartered and sliced
14 oz can chopped green chiles
1/3 c water
2 T vinegar
1 1/4 t chili powder
1 t garlic powder
1/2 t granulated sugar
1/2 t salt
1/8 t pepper
Spray cooker with cooking spray. In a large skillet over medium-high
heat, brown flank steak in oil. Place in cooker. You may need to
cut it in half to fit. In skillet, place onion, green chiles, water,
vinegar, chili powder, garlic powder, sugar, salt and pepper.
Bring to a boil over medium heat, stirring to loosen browned bits
from bottom of skillet. Pour over meat. Cover and cook until meat
is very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high.
Transfer meat to a warm platter. Slice meat diagonally. Remove
onion from slow cooker with slotted spoon and arrange around meat.