You can make a quick lunch in a matter of minutes by combining flash-frozen chicken breasts with fresh zucchini and onions.
| Prep Time: | 30 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds beef skirt steak
- 2 tablespoons olive oil
- 1 tablespoon steak seasoning
- 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
- ½ cup Greek yogurt
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- salt to taste
Instructions
- Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
- Remove steak and let cool slightly. Slice or pull apart with forks.
- Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
- Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
- Place steak pieces onto the salad and drizzle dressing on top.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 421 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
wow
Simple and good. Hubs and I both agreed that the corn didn’t bring anything to the dish but color so I’d leave it out next time. I really liked the way the skirt steak got a real deep brown on the top side on the last hour of cooking. The skirt steak was tender, the dressing was flavorful, and this is one I would make again.