Crockpot Salsa Verde SteakPosted by Kate O. on Oct 2, 2012 in crockpot, recipes | 0 comments
Being always on the hunt for new, at least somewhat healthy crockpot recipes, I was excited when I stumbled on this recipe for Crockpot Salsa Verde Steak. This was my first attempt at steak in the crockpot and I was anxious to try it. I didn’t make the full size steak because, to be honest I just didn’t see needing to cook a couple pounds of steak just for me. I’d get tired of it way before it ran out.
This Crockpot Salsa Verde Steak recipe sounded good, easy and relatively healthy so I thought I’d give it a try. The original recipe calls for 2-3 lbs of meat, I ended up with 1.5 lbs but still used the same amount of everything else.
1 small can of salsa verde (I think it was about 7 ounces)
1/2 C chicken broth (you can use beef broth or even water)
1 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1 onion, sliced
I cut the excess fat off the edges of the steak, or in my case steaks, I had to buy it in pieces to get 1.5 pounds, and then put it in the crockpot. Next I cut up the onion. I didn’t pay attention to the fact that the recipe said to slice the onion, I just went a head and diced it. Of course, since I love garlic I went ahead and upped the garlic and minced up 3 bulbs.
Once I had everything measured and cut, I mixed the seasonings in a large measuring cup with the broth and salsa. Just to warn you, because I wasn’t expecting it, when I added the cumin to the broth the liquid kind of sizzled. I dumped the onions and garlic on top of the steaks and then poured the liquid on top.
Since I was able to get this started pretty early I cooked it on low for 7 hours. There is the option to cook it 5-6 hours on high if you’d like to speed it up a little.
When I took the steaks out they just started to fall apart because the meat was so tender. I decided it would probably be best as tacos reheated through out the week so I went ahead and shredded the meat a little further.
Just like chicken from the crockpot, this Crockpot Salsa Verde Steak was easy to shred with just two forks.
I think this actually turned out pretty good, it just wasn’t very spicy. So now I want to remake it and add some spice. Maybe add in some pepperoncini brine like I’ve done to roast before or even some jalapeno. I’ll have to experiment a little.
But as it is, this Crockpot Salsa Verde Steak made great tacos and I even brought some of the left overs for lunch and it reheated really well. I didn’t end up putting all of the diced onion in the crockpot and saved some to use as taco toping.