1 large onion, sliced into rings 1 large green bell pepper, seeded & thinly sliced 3 cloves garlic, finely chopped 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 2 bay leaves 1/2 tablespoon ground cumin (more to taste) 1 can (32 ounce size) crushed tomatoes 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 dashes hot pepper sauce, or to taste 2 pounds skirt or flank steak 1 cup reduced sodium vegetable or beef broth 3 bay leaves 1/2 cup fresh cilantro, chopped 1/3 cup green olives for garnish (optional)
Combine the onion, bell pepper, garlic, vinegar, Worcestershire, bay leaves, cumin, crushed tomatoes, salt, pepper and hot sauce in a bowl. Toss to coat well.
Transfer half of the mixture into the bottom of a crock pot. Place the steak on top; spoon the remaining mixture over the steak. Pour the broth around the steak. Tuck in the bay leaves.
Cover and cook until the steak is fork-tender: 5-6 hours on high, or 8-10 hours on low.
Transfer the meat to a cutting board and allow to cool. Remove and discard the bay leaves. Shred the steak into small pieces and return it to the crock pot. Garnish with cilantro and green olives, if desired.
355 calories, 17 grams fat, 17 grams carbohydrates, 34 grams proteinper serving. This recipe is low in carbs.
This recipe was amazing! The meat was very tender and the entire dish had so much flavor. I can't wait to make it again!
May 30, 2009
suttondc Member since: May 30, 2009
This was an excellent recipe. I have served it to several groups of people and they all loved it. I like it because it can be made in the crock pot. The flavor was great!
Aug 18, 2008
This was awesome! My husband says it was "heaven." I never got that kind of a reaction from him before, so I know for sure that it tasted great. Will definitely make this again and it will probably be our signature dish for potluck parties.