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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)

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

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Mix together Salsa Verde, Chicken Stock and Seasoning.

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Pour Mixture on top the Onions and Steak.

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

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

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

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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)

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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.

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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.

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Desde mi cocina, la suya …. Disfruta!