1 1/2 pounds flank steak
3 teaspoons chili powder
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 large green pepper, chopped
2 large tomatoes, chopped
1/4 cup red wine
1 hot chili pepper, seeded

  1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 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.