Back Cuban Flank Steak Ingredients 1 small onion, thinly sliced 1/2 small red bell pepper, cut into strips (1/2 cup) 1/2 small green bell pepper, cut into strips (1/2 cups) 1/2 beef flank steak (1/2 lb), cut into 2 pieces 2 teaspoons chili powder 1/4 teaspoon dried oregano leaves 1/2 teaspoon dried minced garlic 1/4 teaspoon salt 2 teaspoons lime juice 1/4 cup ProgressoŽ beef flavored broth (from 32-oz carton) 1/2 cup uncooked regular long-grain white rice 1/2 cup ProgressoŽ black beans, drained, rinsed (from 15-oz can) Directions 1. Spray 1 1/2- to 2-quart slow cooker with cooking spray. In cooker , place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth. 2. Cover; cook on Low heat setting 6 to 8 hours. 3. About 20 minutes before serving, cook rice as directed on package. 4. Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 5 minutes longer or until thoroughly heated. Serve beef and sauce over rice. Back