Slow-Cooker Shredded Steak

Name: Slow-Cooker Shredded Steak
Prep time: 15 min
Cook time: 8 min
Total time: 8 min
Ingredients: 1 15-ounce can crushed tomatoes; 3 tablespoons ketchup; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 jalapeno pepper, thinly sliced (with seeds); Kosher salt; 1 1/2 pounds skirt steak or flank steak; 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick; 1 small onion, thinly sliced; 3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar; Cooked white rice, for serving

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Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 4

Author : Food Network Kitchen

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Step 1

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Step 2

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Slow-Cooker Shredded Steak

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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