Web
Analytics

Four-Pepper Steak

*Gluten-Free
Makes 14 servings
Prep. Time: 30 minutes Cooking Time: 5–8 hours Ideal slow-cooker size: 4- or 5-qt.
Needed at Time of Preparation:
1 yellow pepper, sliced into ¼-inch-thick pieces
1 red pepper, sliced into ¼-inch-thick pieces
1 orange pepper, sliced into ¼-inch-thick pieces
1 green pepper, sliced into ¼-inch-thick pieces
2 cloves garlic, sliced
2 large onions, sliced
1 tsp. ground cumin
½ tsp. dried oregano
1 bay leaf
3-lb. flank steak, cut in ¼–½-inch-thick slices across the grain
salt to taste
2 14½-oz. can low-sodium diced tomatoes in juice
jalapeño chiles, sliced, optional
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh together.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 14 servings are just too much for you, either split the recipe between 3–4 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    FOUR-PEPPER STEAK
    Makes 14 servings
    Cooking Time: 5–8 hours Ideal slow-cooker size: 4- or 5-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 5–8 hours, depending on your slow cooker. Check after 5 hours to see if the meat is tender. If not, continue cooking until tender but not dry. Remove bay leaf and serve.

Add Comment