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.
2-3 lbs boneless round steak (or other cut of beef)
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
Lastly gather whatever fixings you want for making this into tacos.
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.
This easily made 4 hearty portions and unlike last week, I actually got to try this straight out of the crockpot and didn’t have to wait to reheat it for lunch.
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.
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