Slow Cooked Spicy Steak for Wraps, Salads and Eggs!!

Whoever invented the Crock Pot was a genius!! With the pace of life these days – The Crock Pot is to Paleo, like my husband is to Real Estate – They get the job done!

I love meals like this. Spend 15 minutes in the morning – prepping and tossing in a Crock Pot. Not only do you have a beautiful dinner waiting for you at the end of a long day, you have leftovers for Egg Scramble and Steak Salad!

Slow Cooked Spicy Steak

3lb. Boneless Round Steak

½C. Chicken Stock – or Beef Stock (check out my recipe for Chicken Soup Starter/Chicken Stock)

1 Can Salsa Verde – I like the HERDEZ brand, no preservatives.

1 Can Sliced Green Chilies (Optional)

1tsp. Chili Powder

1tsp. Cumin

3 cloves garlic, minced

Onion – I used Vidalia

Lettuce – I picked up a hearty head of Romaine from Four Peas in a Pod Produce

Avocado, Tomato, Jalapeno (Optional)

Slice Onion. Place Steak in the Crock Pot. Layer Sliced Onions on top of Steak.

Mix together Salsa Verde, Chicken Stock and Seasoning.

Pour Mixture on top the Onions and Steak.

Add Sliced Green Chilies. (Optional. I used a ½ can – it was the perfect spice for my kiddos)

Cover and let the Crock Pot work its magic on Low for 6-8 hours.

When the Steak is done, shred meat with 2 forks.

Place meat on a hearty lettuce wrap. Layer as you’d like – I opted for Tomato, Avocado and Jalapeño – wrap and ENJOY!! BBQ’d Egg & Chorizo Stuffed Peppers are a perfect complement to this meal. (check out the recipe on my blog)

Serve over a bed of chopped greens with some fancy fixings – I used Red Pepper, Tomato, Sliced Red Onion, Avocado and Jalapeño. I preferred the meat served warm on this Salad.

Serve an Egg Scramble!! It made a Perfect Father’s Day Breakfast. I sautéed Sweet Potato, Onion, Red & Green Pepper in Olive Oil until browned, tossed in a few green onions and sliced jalapeño for good measure. Super shred your meat before you toss it in – lay it over the sautéing veggies for a minute or two so it warms but doesn’t cook further. Add eggs and a generous splash of unsweetened Coconut Milk – stir to a scramble, adding Salt & Pepper. Serve with sliced Avocado.

Desde mi cocina, la suya …. Disfruta!