Chile Flank Steak
1 Flank Steak - 1 3/4 lbs to 2 lbs (cut in half)
1 small can of green chiles
1 large red onion, chopped
1/4 teaspoon black pepper
1/2 teaspoon brown sugar
1 teaspoon of chili powder
1/4 teaspoon of cumin
1/2 cup of water
1 tbsp of olive oil
2 cloves of garlic minced
In a medium pan, brown flank steak in olive oil on both sides and place in the bottom of slow cooker.
Add in the remaining ingredients and cover.
Cook on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded.
Serve shredded over rice, in a tortilla or even plain.