Description:Take home one of our big flank steaks, marinating in red wine and spices. Cook it on the stovetop for about an hour, or put it in your slow cooker and let it cook all day. Either way, the meat becomes fall-apart tender, and you serve it over rice or wrapped in soft tortillas. Stovetop - 1 hour 20 minutes if thawed, or Slow cooker - 8 hours.
Preparation: Thaw completely. If frozen or partially frozen, defrost in microwave before cooking.
Cooking Instructions: (For both Full and Regular Entree) Stovetop: Place contents of bag in large skillet. Add 1 cup water to bag to remove all sauce, then pour into skillet. Bring to a boil, then lower heat; cover and simmer on low for 1 hour 15 minutes or until very tender. Using 2 forks, shred beef. Slow Cooker: Place contents of bag in slow cooker. Add 1 cup water to bag to remove all sauce, then pour into slow cooker. Cook on low 8 hours. Using 2 forks, shred beef.
Suggested Sides: Serve over rice or in flour tortillas with sour cream, salsa, and shredded cheese