INGREDIENTS
For the Steak
2LBS Grass-fed Skirt or Flap Steak
1 Teaspoons Paprika
2 Tablespoons Chili Powder
2 Teaspoons Garlic
1 Teaspoon Onion Powder
1 Tablespoon Cumin
¼ Teaspoon Coriander
1 Teaspoon Himalayan Salt
2 Tablespoons Avocado Oil
¼ Cup Gluten Free Tamari
2 Tablespoons Lime Juice
For the Veggies
1 Teaspoon Chili Powder
½ Teaspoon Salt
½ Teaspoon Paprika
¼ Teaspoon Onion Powder
¼ Teaspoon Garlic Powder
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Cumin
2 Tablespoons of Avocado Oil
1 Yellow Pepper Sliced
1 Red Pepper Sliced
1 Onion Sliced
1 Green Pepper Sliced
Suggested Topping and Sides
Grain Free Tortilla
Cilantro Diced
Shredded Cheddar Cheese
Full-Fat Sour Cream
Tomatoes Diced
Red Onion Diced
Guacamole
Jalapenos Sliced
ASSEMBLY
- Begin by making both of your steak and veggie marinades in two separate small bowls.
- Whisk all your ingredients in your separate bowls until fully combined and smooth.
- In a large plastic bag, add steak and steak marinade. Marinate.
- Prep your toppings.
- Preheat grill on high heat, roughly 550° Fahrenheit.
- Place the steaks on the grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side for a medium rare steak. Adjust cooking time based on personal preference.
- Set aside for 10 minutes to let the steaks collect their juices. Do not cover.
- Slice thin against the grain.
- While the steak is sitting, place the peppers and onion in a plastic bag and coat with the veggie marinate.
- Place veggies in a grill basket and set on the grill.
- Heat the veggies for 5 – 7 minutes until the veggies have softened and the onions are translucent.
- Serve steak and veggies on a grain free tortilla with suggested toppings.
SERVES 6
HEALTH BENEFITS
Tomato: May reduce the risk of heart disease and several cancers. They are also considered to be beneficial for skin health and may protect against sunburns.
Onion: Contain quercetin, which is a polyphenol compound that acts as an antioxidant. Quercetin is beneficial for scavenging free radicals in the body.
Avocados: Best fruit on the planet – LOADED with healthy fats and fiber! One avocado has half the amount of carbohydrates and more potassium than a banana.
Jalapenos: Contain a natural plant compound called capsaicin. Capsaicin has been identified as a possible natural treatment for cancer because it has shown to stop the growth of tumors by turning off the protein that helps their growth.
Bell Peppers: Contain a large number of carotenoids which are plant-based antioxidants that reduce the damage that oxidation causes on your cells. Foods high in carotenoids have been shown to help reduce the risk of cancer and free radical activity.
Romaine Lettuce: Contains a massive amount of nutrients, including vitamin C, calcium, vitamin K, vitamin A, folate, phosphorus, magnesium and even potassium!
Cilantro: Helps support healthy liver function and balance blood sugar.
Cumin: Increases the release of bile from the liver which helps digest fats in your gut.
Grass-fed Beef: Does it really need to be grass-fed? YES. Grass-fed beef contains significantly more omega-3 fatty acids than grain-fed beef. The optimal ratio of omega 6 to omega 3 fatty acids should be 2:1. The Western Diet has excessive amounts of omega 6 fatty acids (resulting in a much higher 6 / 3 ratio) which can promote the onset of certain diseases like cancer, inflammation, and autoimmune diseases. Increased levels of Omega 3 fatty acids can show suppressive effects. The goal is to increase your omega 3’s by getting as close to the optimal 2:1 ratio. Your brain will thank you. PLUS, it contains more conjugated linoleic acid (CLA), a type of fat that’s thought to reduce heart disease and cancer risk.