Taste-Of-Acapulco Flank Steak

1 1/2 to 2 pound beef flank steak
6 fresh tomatillos
15 ounce can whole baby corn on the cob, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
1 small red onion thinly sliced
1/4 cup dry red wine

Trim all visible fat from steak. Place steak in a 3 1/2 quart slow cooker. Remove and discard husk and stem from tomatillos. Chop and add to steak. Top with baby corn, salt, pepper, cilantro and onion. Pour in wine. cover and cook on LOW about 6 hours or until steak is tender. Slice steak crosswise into strips. Spoon vegetables and sauce over sliced steak.

Makes 6-7 servings.