An easy recipe to create succulent steak perfect for salads, in between grilled bread, or sauced in tacos.
By Sherron Watson
Easy dinners are in full swing at our home. I am utilizing our slow cooker as often as I can. I like having the steak ready and feeling like I put very little effort into an amazing meal.
The steak can be shredded or pulled apart and used in tacos, on top of salads (like the picture above), eaten with a side dish or shoved between two pieces of your favorite bread and grilled.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.