1 beef flank steak
1 to 2 tbs vegetable oil
1 large onion, quartered and sliced
1 can (4 ox.) chopped green chilies, drained (opt)
1/3 cup water
2 tbs vinegar
1 1/4 tsp chili powder
1 tsp sugar 1/2 tsp salt
1/8 tsp pepper
Cut flank steak in half if needed to fit in a Crock-Pot.
In a large skillet over medium-high heat,
brown flank steak in oil. Place in Crock-Pot.
In skillet, place onion, green chilies if desired,
water, vinegar, chili powder, garlic powder, sugar, salt and pepper.
Bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet.
Pour over meat.
Cover and cook on high for 3 to 3.5 hours or low for 6-7 hours.
Transfer meat to a warm platter.
Slice meat diagonally. Remove onion from Crock-Pot with a slotted spoon and arrange around meat.

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