Serves: 2
Ingredients

• 1/2 pound flank steak
• 1 tablespoon olive oil
• 1/4 cup low sodium beef broth
• 2 roma tomatoes, seeded and chopped
• 1 poblano chili, seeded and cut into strips
• 1 sweet onion, chopped
• 1 yellow pepper, seeded and cut into strips
• 1 tablespoon garlic, minced

• 1/2 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon jalapeño, chopped
• salt and pepper

Directions
1. Season steak with salt and pepper.  Sear steak in oil over medium heat for 3-4 minutes per side. 
2. Remove steak and place in the slow cooker. 
3. Deglaze the pan with beef broth, scraping up bits on the bottom. 
4. Add onion, garlic and peppers and saute 4-5 minutes. 
5. Add seasonings and tomatoes.  Mix.  Remove from heat and pour over steak. 
6. Cover and cook on low heat for 2 hours. 
7. Check meat to see if it is cooked to desired doneness.  Serve when cooked through. 

I like to serve cuban flank steak with 1 cup of Knorr/Lipton Mexican rice. 

Directions
1. Before opening, shake the packet of Mexican rice to ensure seasoning evenly coats rice.
2. In a medium saucepan, bring 1 cup water, 1/2 tablespoon vegetable oil (optional) and 1 cup of Mexican rice to a boil.
3. Stir.  Reduce heat, cover and simmer for 5-7 minutes or until rice is tender and liquid is fully absorbed. 
4. Let stand for 2 minutes.  Stir and serve. 

Don't forget to put the leftover Mexican rice contents in a ziplock bag and store for next time.