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Mexican Flank Steak Recipe

Submitted by: NancyFisher

 


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recipe is ready in > 5 hrs Ready in: > 5 hrs
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
2 1/2 pounds beef flank steak
6 canned or fresh tomatillos
1 can (14 ounce size) whole baby corn on the cob, drained
1 red onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried oregano
1 can (14 ounce size) diced tomatoes, undrained
1/4 cup chopped fresh cilantro

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Directions:

Trim flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop.

Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos. Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over.

Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips.

Serve vegetables and sauce with steak.

This recipe from CDKitchen for Mexican Flank Steak serves/makes 6

Recipe ID: 86706

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