Ingredients
- 2 pounds beef skirt steak
- 2 tablespoons olive oil
- 1 tablespoon steak seasoning
- Salad:
- 2 heads romaine, chopped
- 2 ears corn, kernels cut from cob
- 1 large avocado, diced
- 4 mini sweet peppers, sliced
- 1 cup grape tomatoes, sliced
- Dressing:
- ½ cup Greek yogurt
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- salt to taste
Why This Dish Is Worth Trying
This dressing is fresh and zesty, bringing bright flavors to tender slow-cooked steak. The combination of cilantro and lime adds a vibrant twist that makes every bite feel lively and satisfying.
Helpful Tips For Cooking
- Use fresh cilantro and freshly squeezed lime juice for the best flavor.
- Cook the steak low and slow to ensure it stays juicy and tender.
- Let the steak rest before slicing to keep the juices locked in.
- Cook the steak low and slow to ensure it stays juicy and tender.
- Let the steak rest before slicing to keep the juices locked in.
Directions
Rub the steak with some olive oil and your favorite steak seasoning. Pop it into the slow cooker, cover it up, and let it cook on low for about 8 hours until it’s nice and tender. Once it’s done, take the steak out and let it cool just a bit before slicing it thinly or shredding it with two forks. In a big bowl, toss together the romaine, corn, avocado, mini peppers, and tomatoes. For the dressing, blend some yogurt, fresh cilantro, lime juice, and a pinch of salt until it’s smooth and creamy. Finally, pile the steak onto the salad and drizzle the cilantro lime dressing over everything. Enjoy!
Serving Tips
Serve this dish over a bed of mixed greens or alongside some roasted vegetables. It also pairs well with warm tortillas or a side of rice for a more filling meal.
How To Keep It Fresh
Store leftover steak and dressing separately in airtight containers in the refrigerator. Use within three days for best taste and freshness. Reheat the steak gently to avoid drying it out.
