Sweet and Sour Slow-Cooker Flank Steak

Flank steak is a culinary blank canvas.  It blends seamlessly with many styles - Asian, Southern, Latin and BBQ, to name a few. It can be tough though, so slow cooking is the way to go.  This is one of my oldest recipes.  I love it.

FYI:  This recipe is high in sodium.

4 servings

24 calculated points

Cabernet Franc, Merlot

Ingredients

• 2 clove(s) (medium) garlic clove(s), minced
• 9 oz frozen chopped onions, about 2 1/2 cups
• 16 oz canned mushrooms, sliced, well-drained*
• 24 oz chili sauce
• ½ cup(s) fat-free beef broth
• 2 Tbsp canned tomato paste
• ¼ cup(s) red wine, dry-variety
• 1 tsp table salt
• 1 tsp paprika
• ¼ tsp black pepper
• 1 Tbsp balsamic vinegar
• 1 Tbsp unpacked brown sugar
• 3 pound(s) uncooked lean flank steak, cut into six equal pieces

Directions

In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour garlic mixture over top; stir briefly so steak pieces aren’t pressed firmly together.

Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.