Cuban Flank Steak Sandwiches

Cuban Flank Steak Sandwiches

• 2 lg Onions, cut into thin wedges
• 1 1/4 t Cumin
• 1 1/4 t black pepper
• 1 1/4 t granulated garlic
• 1 1/4 t Onion powder
• 1 1/4 t dried Oregano, crushed
• 1 t Crushed Red Pepper
• 2 lb Flank Steak
• 1 1/4 C Beef broth
• 1/3 C Lime Juice

Place Onion in slow cooker with the broth and lime juice
Combine the spices in a bowl
Cut the meat crosswise into four pieces and rub with the spice mix
Place meat into the slow cooker
Cover and cook on low for 8-9 hours
Move meat to cutting board to shred
Return meat to slow cooker to keep warm
Spoon meat onto rolls and top with Picadillo Relish

Relish
In a large skillet place over medium heat

2 T vegetable oil

Add

• 1 1/2 C chopped Onions
• 3/4 C Chopped Red bell peppers
• 3/4 C chopped yellow bell peppers
• 6 cloves minced Garlic

Cook and stir until veggies are tender (about 5 min)

Add

• 1 15-oz can Black beans (rinsed and drained)
• 1 C chopped tomatoes3 T Red Wine Vinegar
• 1 t packed Brown Sugar
• 3/4 t Cinnamon
• 1/4 t crushed Red Pepper

Stir and cook for about 2 more minutes

Cool and serve the relish on top of the sandwiches.  Add a little Monterey Jack cheese too