Serves 6 (serving size: 1 cup steak mixture and 1/2 cup rice)
Total Time :
8 Hours, 30 Minutes
1 tablespoon olive oil, divided
1 1/2 pounds flank steak, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup thinly sliced white onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
4 garlic cloves, minced
1/3 cup golden raisins
1 cup unsalted beef stock
3 tablespoons unsalted tomato paste
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
1/3 cup pimiento-stuffed olives, halved
3 tablespoons chopped fresh cilantro
3 cups hot cooked rice
- Coat a 6-quart slow cooker with cooking spray.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
- Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
- Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.