Ingredients
1 tablespoon canola oil1 beef flank steak (1-1/2 pounds)1 large onion, sliced1/3 cup water1 can (4 ounces) chopped green chilies2 tablespoons cider vinegar2 to 3 teaspoons chili powder1 teaspoon garlic powder1 teaspoon sugar1/2 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker.
Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak.
Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
