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CDKitchen

Mexican Flank Steak
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: > 5 hrs

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 black pepper
1/2 teaspoon dried oregano
1 can (14 ounce size) diced tomatoes, undrained
1/4 cup chopped fresh cilantro

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.

Recipe Location: https://www.cdkitchen.com/recipes/recs/442/Mexican-Flank-Steak115833.shtml
Recipe ID: 86706

Nutrition:
per serving: 374 calories, 18g fat, 12g carbohydrates, 40g protein.

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