Slow-Cooker Oaxaca Salsa Verde Skirt Steak: A 10-Minute Dump-and-Go Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Slice the skirt steak against the grain into thin strips, about 2 inches long. Measure out the salsa verde, green chiles, and both cheeses.

Have a serving spoon and a plate ready for the final step. If you're serving with rice, start it before you begin layering the slow cooker, so everything finishes at the same time.

Instructions

Layer and Go

1. 1Layer the Steak and Salsa
   Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker, spreading them into an even layer. Pour the tomatillo salsa verde and diced Hatch green chiles over the meat, making sure the liquid coats the steak evenly.
   Look for The steak is covered in a green, tangy sauce.
   Tip For extra flavor, brown the steak in a hot skillet before adding it to the slow cooker.

After this phase, the slow cooker contains a bed of raw steak strips covered with tangy green salsa and chiles. The cheese is piled on top, creating a thick, snowy blanket. The raw meat should be evenly distributed, and the sauce should cover most of the surface. This is the 'dump it in' moment—quick, effortless, and ready for the long, slow cook.

Low and Slow

2. 2Top with Cheese
   Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the steak mixture. Do not stir; the cheese will melt and form a rich, blistered blanket as it cooks.
   Look for The cheese forms a thick, even layer over the top.
   Tip Use freshly shredded cheese for the best melt and flavor.

At the end of this phase, the kitchen is filled with the rich, savory aroma of braised beef and melted cheese. The sauce is bubbling gently around the edges, and the cheese has melted into a golden, blistered crust. The steak is fork-tender and releases easily when pierced. The internal temperature reads at least 145°F (63°C). Everything looks glossy, moist, and utterly inviting.

Rest and Serve

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is fork-tender and the cheese is bubbling and blistered around the edges. The steak should shred easily with a fork. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling, and the cheese is golden and blistered.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to maintain a steady temperature.
4. 4Finish and Serve
   Once the steak reaches an internal temperature of 145°F (63°C), let it rest for at least 3 minutes. Serve the steak and sauce over steamed Spanish rice, spooning the cheese and salsa over the top.
   Look for The steak is tender, and the sauce is thick and flavorful.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a low-carb option, serve over cauliflower rice or with warm tortillas.

After resting, the steak is ready to be served. The cheese is still warm and gooey, and the sauce has thickened slightly. Spoon the steak and sauce over rice or into tortillas, making sure to get a bit of everything in each serving.

The meat should be moist and tender, with the salsa and cheese clinging to every bite. The plate looks vibrant and hearty, with steam rising and a tempting aroma.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Try to resist the temptation to peek. Another is using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.

For the best results, shred your own cheese from a block. Finally, don't overcrowd the slow cooker—leave some space for the sauce to bubble and the cheese to blister. If your slow cooker is smaller, reduce the recipe by half.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) and is fork-tender. To test, insert a fork into a piece of steak; it should shred easily with little resistance.

The cheese should be fully melted and bubbly, with blistered spots on top. The sauce will have thickened slightly and will be steaming hot. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest