Sweet and sour slow cooker flank steak
11
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
This recipe is an effortless way to make a traditional, grandma-style dinner. Not to mention, this flank steak recipe capitalizes on the effortless nature of using the slow cooker. To create this hearty, protein-based main course, you add the ingredients together in the appliance, and then let it do its job. Take 15 minutes to do the preparation, then you're pretty much done. Check back in in a few hours! To round it out into a meal, serve the sweet and sour slow cooker flank steak with roasted fingerling potatoes. Precook them and then just reheat before serving. If you have leftover meat the next day, throw it on some bread for a rich and delectable sandwich!
Ingredients
Chili sauce
24 oz
Mushrooms
1 pound(s)
Frozen chopped onions
9 oz
Fat free beef broth
0.5 cup(s)
Red wine
2 fl oz
Tomato paste
2 Tbsp
Garlic
2 clove(s)
Balsamic vinegar
1 Tbsp
Unpacked brown sugar
1 Tbsp
Paprika
1 tsp
Table salt
1 tsp
Black pepper
0.25 tsp
Uncooked lean flank steak
3 pound(s)
Instructions
1
In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour chili-vegetable mixture over top; stir briefly so steak pieces aren't pressed firmly together.
2
Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.
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