I like to cook meals that will last for several days; leftovers are always welcome. That way we don't have to worry about buying a lunch or dinner — as long as there's a variety in the fridge to choose from. This is a flavorful slow cooker meal you can eat it by itself or serve on a warm tortilla. Often I'll prep the meal and get it into the crock pot before I go to bed. When I wake up, it is ready, and I have my lunch for the day.
Cuban Steak with Peppers and Tomatoes
2 lbs. flat-iron steak, seasoned with salt and pepper
2 tbsp. olive oil
1/2 cup low-sodium beef broth
4 Roma tomatoes, seeded and chopped
2 poblano chile peppers, seeded and chopped
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 tbsp. minced garlic
2 tbsp. dried oregano
1 tbsp. ground cumin
2 tsp. each of ground coriander and smoked paprika
1 tsp. kosher salt
1/2 tsp. red pepper flakes
minced red onion
fresh cilantro, chopped
Sear steak in oil in a saute pan over medium heat 3 to 4 minutes per side; transfer steak to a plate. Deglaze pan with broth, scraping up bits on the bottom; set pan aside.
Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-qt. slow cooker. Add oregano, cumin, coriander, paprika, salt and pepper flakes; toss to coat. Add steak and pan drippings. Cover; cook until steak is fork-tender, on low-heat setting for 7 to 8 hours.
Remove meat, let rest five minutes, then shred; serve with vegetables. Garnish each serving with red onion, clilantro and sour cream. Serve on a tortilla or by itself.
Source: Cuisine at Home Slow Cooker Menus