Monday, January 30, 2012

Crockpot Flank Steak

I originally wanted to do a Cuban style flank steak in the crockpot, but I realized this morning my spice cabinet isn't what it should be right now, so I fell back to my basic Italian roots.

1.5 lb flank steak, cut crosswise into three pieces
1 large onion sliced
diced red, green and orange peppers
28 oz container diced tomatoes
salt, pepper, Italian seasoning

Start by searing off the meat in the frying pan. In the crockpot, pour in the tomatoes (I use the Pomi cartons, less sodium and better taste, it's worth a little extra) add the sliced onion and peppers. Salt, pepper and seasonings to taste and then place the meat on top. Cook on low for 10-12 or high for 4-6 hours until the meat is tender. Using 2 forks, shred the meat.

I served it over pearl cous cous (aka Israeli cous cous) and with roasted butternut squash that I tossed in a little olive oil and balsamic and hit with a bit of Italian seasoning to go with the flank.

Since this ends up being about 8 Pika servings at about 4 points plus a serving (the boys eat about 2 servings) add 3 more points for the cous cous and the squash is free - this ends up being a nice filling dinner.


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