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Acapulco Flank Steak
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1-1/2 to 2 lbs Flank Steak
6 fresh tomatillos
1 (15 oz) can whole baby corn on the cob, drained
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup dry red wine
Trim all visible fat from steak. Place steak in a 3-1/2 quart slow cooker. Remove and discard husk and stem from tomatillos; chop and add to steak. Top with baby corn, salt, pepper, cilantro, and onion. Pour in wine. Cover and cook on low about 6 hours or until steak is tender.
Slice steak crosswise into strips; spoon vegetables and sauce over sliced steak.
I like to serve this with flour tortillas.
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