Mexicali Cube Steaks

source:  Schnucks circular

4 cube steaks (1-1/4 lb)
1/2 c flour
1 t salt
1/2 t ground pepper
2 T oil
2 green peppers, sliced
1 large onion sliced
15.5 oz chunky salsa


Place cube steaks in large zip-loc plastic bag, add flour, salt and pepper.  Seal bag, then shake to coat steaks with flour mixture.  In nonstick skillet, heat oil.  Remove steaks from flour mixture, shaking off excess.  Don't discard flour.  Cook steaks 2 minutes on each side or until browned.
Meanwhile, in slow cooker bowl, toss bell peppers and onion with remaining flour mixture in bag.  Stir in salsa.   Place stakes over onion mixture.  Cover and cook 7-9 hours on slow.  Serve over rice.


This seemed an appropriate recipe after Cinco de Mayo.  And, we can repeat my little rant from last week's post about the virtues of slow cooker cooking.  You have to be a little organized for this recipe unless you have 20 minutes in the morning to do the chopping and searing of the steaks.  I did that the night before, and had everything to just put together in the slow cooker in the morning before I left for work.  Oh, and I had some leftover diced tomatoes, so I threw them in the crockpot too.

Sure enough, there was a heavenly smell when I got home for work.  Smelled like someone was cooking for me all day, and smell of onions, tomatoes and peppers cooking together evoked childhood memories.

The meat was a little dry, the sauce tasted great -- I used a medium salsa, so there was a little heat in the sauce.  This a good workhorse of a meal -- easy to put together, ready by the time your get home.