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Marinated Flank Steak With Cranberry-Raspberry Salsa

1/4 cup chili sauce
1/4 cup lime juice
3 drops hot pepper sauce
1.25 ounce package taco seasoning
2 pounds flank steak
3/4 cup (2-inch) sliced green onions
1/2 cup cilantro sprigs
1 tablespoon chopped seeded jalapeno pepper
1 tableespoon lime juice
1 teaspoon ground cumin
12-ounce carton cranberry-raspberry crushed fruit
16 8-inch flour tortillas

Combine first 4 ingredients in a small bowl. Trim fat from steak.
Place steak in an electric slow cooker; add chili sauce mixture,
turning the steak to coat. Cover with lid , and cook on high-heat
setting for 1 hour. Reduce heat setting to low; cook for 9 hours.

Combine the onions, cilantro, and jalapeno pepper in a food processor,
and pulse 5 times or until finely chopped. Add one tablespoon lime
juice, cumin and cranberry-raspberry crushed fruit, and process
until smooth. Spoon mixture into a bowl. Cover and chill.

Remove steak from slow cooker, discarding cooking liquid. Shred
steak. Warm tortillas according to package directions. Spread
about 1.5 tablespoons salsa over each tortilla. Spoon about 1/2
cup shredded steak down center of each tortilla down center of each
tortilla; roll up.


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