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Braised Cuban Flank Steak

Prep time 20 min
Cook time 8 hr
Total time 8 hr 20 min

Prep time 20 min
Cook time 8 hr
Total time 8 hr 20 min


Hands down this is my FAVORITE way to prepare flank steak!!! It has the same tender, fall-off-the-bone feeling of a short rib, without the fat and extra calories of a ​fattier piece of meat. Slow cooker recipes like this are almost TOO EASY folks! Seriously, throw everything together, cover, let some time pass by and then enjoy a lip-smacking dinner. It’s pretty much a no-brainer. Enjoy!

Serves 8

2 pounds flank steak

olive oil spray

2 medium Tomatoes, seeded and chopped

2 yellow onions, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 tablespoons Garlic, minced

2 tablespoons Dried Oregano

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon sea salt

½ teaspoon Red Pepper Flakes

lime (for garnish)


Place a large skillet over medium-high heat. Lightly coat with the olive oil spray. Add the flank steak and sear on both sides, about 4 minutes per side. Transfer the steak to a plate.


Deglaze the pan with the broth, scraping any drippings from the bottom. Set aside.


Combine the remaining ingredients together in the slow cooker. Add the steak and pan drippings. Cover and cook on low for 8 hours, until the steak is fall-apart tender.


Remove the meat and let it rest for 5 minutes. Shred with two forks then serve with the tender veggies and a squeeze of fresh lime. Enjoy!


Calories: 258
Fat: 9g
Carbohydrates: 7g
Sodium: 351mg
Fiber: 2g
Protein: 34g
Sugar: 3g

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