• 2 lb lean flank steak, trimmed of fat
  • green pepper, sliced
  • yellow pepper, sliced
  • onion, sliced thinly
  • 14 oz canned fire roasted diced tomatoes
  • 1/2 cup nonfat beef broth
  • 1 tbsp apple cider vinegar
  • garlic cloves, minced
  • bay leaf
  • 2 tsp sweet paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper


1. Spray your crockpot with cooking spray or use a crockpot liner.
2. In the bottom of the slow cooker, mix together the tomatoes with their juices, beef broth, apple cider vinegar, garlic cloves, bay leaf, paprika, oregano, cumin, salt, and pepper.
3. Add some of the peppers and onions to the mixture Then place the steak on top and cover with remaining peppers and onions.
4. Cook on low for around 8 hours. Cooking times may vary slightly depending on your crockpot. Shred or slice to serve. Top with sliced green olives if desired.