Tangy Flank Steak
 

Tangy Flank Steak



Nonstick cooking spray

1 beef flank steak (about 1 1/2 pounds)

1 tsp oil

1 lg onion, quartered and sliced

14 oz can chopped green chiles

1/3 cup water

2 tsp vinegar

1 1/4 tsp chili powder

1 tsp garlic powder

1/2 tsp granulated sugar

1/2 tsp salt

1/8 tsp pepper



Spray cooker with cooking spray. In a large skillet over

medium-high heat, brown flank steak in oil. Place in

cooker. You may need to cut it in half to fit. In

skillet, place onion, green chiles, water, vinegar, chili

powder, garlic powder, sugar, salt and peper. Bring to a

boil over medium heat, stirring to loosen browned bits

from bottom of skillet. Pour over meat. Cover and cook

until meat is very tender, 6 to 7 hours on low or 3 to 3

1/2 hours on high. Transfer meat to a warm platter. Slice

meat diagonally. Remove onion from slow cooker with

slotted spoon and arrange around meat. If desired, baste

with juices.