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Southwest London Broil

Poblano peppers are combined with onions, tomatoes, and the right amount of seasoning for a steak dish you won’t soon forget. A squeeze of lime gives it that extra flavor boost to make it over-the-top delicious.

Serves 6
Ready in 385 mins
Prep time 15 mins
Cooking time 370 mins
274 calories per serving


> 2 cans ( 14.5 oz.) no-salt-added diced tomatoes, undrained
> 1/2 cup diced onion
> 1/2 cup diced Poblano pepper
> 3 large garlic cloves, chopped
> 1/4 cup chopped fresh cilantro
> 1/2 cup corn flour or all-purpose flour
> 3 tbsp reduced-sodium Montreal steak seasoning
> 1 1/2 tsp ground cumin
> 1 1/2 tsp lime zest
> 1/2 tsp chipotle powder
> 1 1/2 lb London broil (top round steak)


In a 3-quart slow cooker, combine tomatoes, onion, poblano, garlic, cilantro and flour; mix well.
In a small bowl, combine steak seasoning, cumin, lime zest and chipotle powder. Stir 1½ teaspoons of the seasoning mixture into the slow cooker. Rub remainder on both sides of steak.
Coat a large nonstick skillet with nonstick cooking spray. Place over high heat 1 minute. Add steak; cook 5 minutes per side or until well-browned. Transfer steak to slow cooker. Cover and cook on low 6 hours or until meat is fork-tender. Transfer steak to a cutting board; slice or shred steak. Serve with cooking liquid.

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