Slow Cooker Marinated Flank Steak with Savory Tomato Onion Jam

Prep: 30 minutes plus marinating and standing
Slow Cook: 1-1/2 hours • Serves: 6

1.Place steak in large zip-top plastic bag; pour vinaigrette over steak. Seal bag, pressing out excess air; refrigerate at least 2 or up to 24 hours. Remove steak from marinade; discard marinade.

2.In large skillet, cook steak over medium-high heat 5 minutes or until outside is browned, turning once.

3.Transfer steak to 3- to 4-quart slow cooker; sprinkle with sugar and pepper. Pour tomatoes and soup over steak; cover and cook on high 1-1/2 hours or low 3 hours or until steak is tender. Transfer steak to cutting board; tent with aluminum foil and let stand 20 minutes.

4.Transfer tomato mixture to medium saucepot; cook over high heat 15 minutes or until reduced by half, stirring occasionally. Makes about 1-1/4 cups jam.

5.Slice steak against the grain; serve with jam garnished with herbs, if desired.

Approximate nutritional values per serving (about 4 ounces steak, 3 tablespoons plus 1 teaspoon jam): 305 Calories, 15g Fat (6g Saturated), 66mg Cholesterol, 711mg Sodium,
13g Carbohydrates, 1g Fiber, 10g Sugars, 7g Added Sugars, 27g Protein

Smart Swaps:
Flank steak is lean, rich in iron and perfect for slow cooking. After it’s done, let the meat rest for 20 minutes, then slice against the grain to lock in juiciness.