Slow Cooker Marinated Flank Steak with Savory Tomato-Onion Jam
Prep: 30 minutes plus marinating
Slow Cook: 3 hours • Serves: 6
1bottle (15 ounces) balsamic vinaigrette
2tablespoons dark brown sugar
1-1/2teaspoons fresh ground black pepper
1can (14.5 ounces) fire roasted tomatoes
1can (10.5 ounces) condensed French onion soup
Chopped fresh basil, cilantro and/or parsley for garnish (optional)
1.Place steak in large zip-top plastic bag; pour vinaigrette over steak. Seal bag, pressing out excess air; refrigerate at least 2 or up to 24 hours. Remove steak from marinade; discard marinade.
2.In large skillet, cook steak over medium-high heat 5 minutes or until outside is browned, turning once.
3. Transfer steak to 3- to 4-quart slow cooker; sprinkle with sugar and pepper. Pour tomatoes and soup over steak. Cover and cook on low 3 hours or high 1-1/2 hours or until steak is tender; transfer steak to cutting board, tent with aluminum foil and let stand 20 minutes.
4.In medium saucepan cook tomato-onion mixture over high heat 15 minutes or until reduced by 1/2, stirring occasionally. Makes about 1-1/4 cups.
5.Slice steak across the grain; serve with tomato-onion mixture sprinkled with herbs, if desired.
Approximate nutritional values per serving:
305 Calories, 15g Fat (6g Saturated), 66mg Cholesterol,
711mg Sodium, 13g Carbohydrates, 1g Fiber, 10g Sugars,
7g Added Sugars, 27g Protein
Serve steak alongside a wintery take on classic Caesar salad: Toss baby kale with roasted, canned carrots, canned great Northern or white beans, croutons, Parmesan cheese, Caesar dressing and fresh ground black pepper.