Slow cooked flank steak, green peppers an onions come alive in this flavorful Cuban-Style Slow Cooker Flank Steak recipe. This delicious Paleo flank steak recipe uses a traditional Cuban spice blend of cumin, oregano, garlic and bay leaves to evoke island flavors and aromas. It’s made in the slow cooker, so you can throw it together and then return home after work to a piping hot, mouth-watering meal. Doesn’t get much better than that!

Recipe makes 4 servings.
Approximate Prep Time: 20 minutes
Approximate Cook Time: 4-7 hours


1/2 cup(s) chicken broth
2 teaspoon(s) cumin
11/2 teaspoon(s) oregano, dried
1 teaspoon(s) sea salt, to taste (optional)
1 teaspoon(s) black pepper, to taste (optional)
1 can(s) tomatoes, diced (14 oz)
1 medium onion(s), sliced
2 medium bell pepper(s), green, sliced
2 medium garlic clove(s), chopped
1 tablespoon(s) capers, chopped
11/2 pound(s) beef – flank steak(s), cut crosswise into three pieces
1/4 cup(s) olives, pimento-stuffed, sliced


  1. In a 5-6 quart slow cooker, mix together the chicken stock, cumin, oregano, and salt and pepper (if using).
  2. Add the tomatoes and their juices, onions, peppers, garlic and capers and stir to combine.
  3. Place the flank steak on top of the mixture, partially covering with a few tablespoons of the vegetables and liquid.
  4. Cook on high for 4-5 hours or on low 6-7 hours.
  5. Shred steak with two forks, add olives and mix all contents together.