Aldilla
Submitted by jendi
Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis slow cooker stunner transforms tough flank steak into fork-tender bites bathed in a rustic tomato-vegetable sauce.
The chili rub penetrates deep while carrots, bell peppers, and onions melt into sweet tenderness over eight hours of low, gentle heat.
A splash of red wine adds earthy depth that balances the mild heat from fresh hot peppers.
Kitchen Tips
- Pound the steak thoroughly to break down fibers for maximum tenderness
- Score the meat before rubbing with chili powder so flavors penetrate deeper
- Use a lean cut of flank steak to minimize fat in the finished dish
- Let the cider reduce completely before adding cream for proper sauce consistency
Ingredients
Directions
Score steak and rub with chili powder; coat with a mixture of pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces.
Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and ¼ teaspoon pepper; remove from heat.
Combine steak and sautéed vegetables in slow cooker; add Cook on low for 8 hours or on high for 4 hours, or until meat is tender.
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