1 lg Onion -- chopped 1 1/2 lbs flank steak 1 lg Carrot -- chopped 3 tsp Chili powder 1 lg Green pepper -- chopped 1/2 c Flour 2 lg Tomatoes -- chopped 1 1/2 tsp Salt 1/4 c Red wine 1/2 tsp Pepper 1 Hot chilli pepper -- seeded 3 tbsp Vegetable oil 1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender. Source: Family Circle, CASSEROLE COOKERY RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS
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