1 flank steak
1 large yellow onion, julienned
1 green bell pepper, julienned (if you have red bell pepper, or prefer red, that’s fine)
2 garlic cloves, minced
Salt and pepper
1 small can tomato sauce (the really little ones)
2 tbs tomato paste (if you only have kind of tomato – sauce or paste – you can always make do; I just think adding a little paste makes it richer)
1 tsp Powdered Cumin
1 tsp Powdered oregano
Optional garlic powder if you don’t have fresh garlic on hand
½ c cheap dry white cooking sherry (I buy the cheap $1.99 Goya brand in the Hispanic aisle, but any other dry sherry is fine)
Olive oil
Lemon juice
1 dried bay leaf
1 tsp salt
1/2 tsp pepper
Optional green olives stuffed with red pimentos
Marinate your flank steak in a little lemon juice, salt and pepper (1/2 hour to overnight)
For Crock Pot
- Drizzle olive oil to just cover the bottom of a crock pot and drop in the marinated flank steak
- Drop in onion / peppers / garlic and arrange around the steak
- Sprinkle spices over everything. If you did not have fresh garlic, add about 1 tsp of powdered garlic. Add the bay leaf.
- Pour tomato sauce and tomato paste on top of the steak and veggies.
- Pour cooking sherry in.
- If you like green olives, throw in a handful. If you don't like a lot of salt, put in half the salt now and add some more later if it needs it. Otherwise, throw in the salt too.
- Close up the crockpot and put on low for 8 hours or high for 4 hours. If you happen to be home, I like to mix around the sauce and veggies around halfway through.
- To serve, cut the steak down the middle length-wise, then shred the beef. Mix into the veggies and sauce. Serve alone or over rice or quinoa
For Instant Pot
- Cover the bottom of the IP with olive oil and turn to saute on the Medium setting.
- When it's hot, drop in the onion and bell pepper. Saute until soft and put in the minced garlic. (For IP, make sure nothing is "stuck" to the bottom)
- Pour in dry wine/cooking sherry and mix in with sauteed veggies.
- Sprinkle spices over everything. If you did not have fresh garlic, add about 1 tsp of powdered garlic. Add the bay leaf.
- Drop the marinated flank steak on top of the onion / peppers / garlic. If you steak is too long, you can cut and layer it.
- Pour tomato sauce and tomato paste on top of the steak and veggies. Stir it around a little.
- If you like green olives, throw in a handful. If you don't like a lot of salt, put in half the salt now and add some more later if it needs it. Otherwise, throw in the salt too.
- Close up the IP and make sure the pressure valve is open.
- Turn to Slow Cooker setting. Set temperature to high and set for approx 4-5 hours. If you want to leave it overnight, try 7-8 on Medium.
- To serve, take the meat out on a cutting board, cut down the middle length-wise, then shred and put back into the veggies and sauce. Mix thoroughly.
- Serve alone or over rice or quinoa
