Renee Hankins, Narvon, PA
Makes 10 servings
Prep. Time: 15 minutes
Cooking Time: 5–8 hours
Ideal slow-cooker size: 4- or 5-qt.
3 bell peppers—one red, one orange, and one yellow pepper (or any combination of colors), cut into ¼-inch-thick slices
2 cloves garlic, sliced
1 large onion, sliced
1 tsp. ground cumin
½ tsp. dried oregano
1 bay leaf
3-lb. beef flank steak, cut in ¼–½-inch-thick slices across the grain
Salt, to taste
14½-oz. can diced tomatoes in juice
Jalapeño chilies, sliced, optional
1. Place sliced peppers, garlic, onion, cumin, oregano, and bay leaf in slow cooker. Stir gently to mix.
2. Put steak slices on top of vegetable mixture. Season with salt.
3. Spoon tomatoes with juice over top. Sprinkle with jalapeño pepper slices if you wish. Do not stir.
4. Cover. Cook on Low 5–8 hours, depending on your slow cooker. Check after 5 hours to see if meat is tender. If not, continue cooking until tender but not dry.
Serving suggestion: Serve over riced cauliflower.