What
you need,
1
1-1½ lb. flank steak
1
tbsp. vegetable oil
1
yellow onion, sliced thinly
½
cup water
1
4oz. can chopped green chilies
2
tbsp. white vinegar
1½
tsp. chili powder
1
heaping tsp. garlic powder
1
tsp. granulated sugar
½
tsp. salt
1/8
tsp. pepper
1
cup of spicy pickled mixed veggies, drained and chopped
1
cup grated jalapeno jack cheese
Heat
the oil in a large skillet over medium high heat. Pat the steak dry with a
paper towel. Season both sides liberally with salt and pepper.
Brown
the steak on both sides until nice and brown and crisp. Remove the steak from
the pan and place in the slow cooker.
Add
the onion to the hot pan and cook for 1 minute or so, add the water and scrape
up any brown bits off the bottom of the pan.
Add
the green chilies, vinegar, chili powder, garlic powder, sugar and salt and
pepper to the pan. Stir to combine.
Pour
the liquid over the steak and cook on low for 5-6 hours or high for 4 hours.
When
the steak is tender remove it to a plate and tent it with foil.
Pour
the liquid from the slow cooker through a fine mesh sieve.
Scoop
off any excess fat from the liquid if needed, I didn’t really have any.
I
threw away the onion and chilies; you could use them in the sandwich if you
want to.
Pull
the steak apart with 2 forks.
To
assemble the sandwich put a little cheese on the bottom of the bun. Top with
some shredded beef, drizzle a little of the cooking juices over the meat, yum!
Then top with the chopped mixed pickle.
Jen of My Tiny Oven
