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Chili Flank Steak
1 1 1/2 pounds flank steak
3 teaspoons chili powder
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion -- chopped
1 large carrot -- chopped
1 large green bell pepper -- chopped
2 large tomatoes -- chopped
1/4 cup dry red wine
1 hot chili pepper -- seeded
Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. Combine steak and sautéed vegetables in slow cooker; add wine and hot chili pepper; cover. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.
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