Cuban Beef with Bell Peppers

>> Tuesday, November 22, 2011

I pinned this recipe on Pinterest ages ago, and with crazy busy-ness of Thanksgiving week, I decided it was time to bust out another slow cooker recipe. I was surprised at how flavorful the meat was, especially considering there aren't a ton of ingredients. But once I tasted the beef with the avocado, I was blown away. The avocado is a must with this recipe! This is a great, simple and healthy slow cooker meal that is perfect for the busy holiday season.

Cuban Beef with Bell Peppers
adapted from Real Simple

1 28-oz can diced tomatoes, drained
1 white onion, chopped
2 teaspoons Mexican oregano
1 teaspoon roasted cumin
2 garlic cloves, minced
1/3 cup sherry
salt and pepper
1 1/5 lb flank steak, cut into two or three pieces
2 red bell peppers, seeded and cut into strips
1 cup long grain, cooked
1-2 limes, cut into quarters
1/3 cup cilantro, chopped
2 avocados, sliced

In the bowl of a slow cooker, combine tomatoes, onion, oregano, cumin, garlic, salt, pepper and sherry. Stir to combine. Nestle flank steak amongst the vegetables. Let cook on low for at least 8 hours. The longer you cook it, the more tender the meat will be.

About 2 hours before you're ready to eat, add bell peppers. (You can add them at the beginning but they turn to mush. I don't like mush, so by adding them later, they were cooked through but still had a nice texture.)

To serve, place rice on serving plate. Top with meat and veggie mixture. Squeeze lime juice over top and sprinkle with cilantro. Serve sliced avocado on the side.


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