Contrary to popular belief, beef is not horrible for you.
Unless you have an immune response to it; it is one of the most nutrient dense bio-available foods you can eat.
I try and aim for beef as my protein a few times week and this is a favorite recipe of mine that is quick and simple as well as filling. I served these with a side of baked air fried potatoes.
Steak – I do a filet usually or tender cut (pre-marinate your cut for at least 10 minutes prior to cooking and no more than 8-10 hours)
Taco Shells or Wraps (I like the Siete brand almond flour wraps found in the frozen foods section)
1-2 TBS Salsa or Mango Salsa (preference) as much as you want to pile on
Handful of Greens (any lettuce you have on hand will do)
1/2 - 1 Avocado (Optional)
1 Red or Sweet Onion – Peeled and chopped to your liking
1 TBS Ghee, Avocado Oil, or Duck Fat for cooking the onions (if you do dairy, butter will do too)
1-2 TBS Fresh Cilantro
½ an Orange Juice Fresh Squeezed (I usually squeeze an orange)
½ a Lime Fresh Squeezed
1 – 2 TBS of White Wine Vinegar or Apple Cider Vinegar
Sprinkle of salt, pepper, cumin, and chili powder. Dash of each eyeball it. If you like Garlic that works too.
1-2 TBS of Fresh Cilantro (optional)
1-2 TBS of Avocado or Olive Oil
HOW TO PREPARE:
1. Marinate the Steak in all the seasoning and juices for 10-30 minutes prior to cooking.
2. Prepare the wraps you are using. I use almond flour wraps by Siete so they need a light warm in a pan prior to eating.
3. Prepare the onions with a light pan fry with a little oil and salt. Right at the end I add a splash of ACV to bring out their sweetness. This step is optional.
4. Fry your steak to your liking. Personally, I like it medium rare so if it’s on the thick side 4 min a side in a cast iron pan. (Get your pan hot first). If it’s on the thinner to medium thickness, 3 min per side.
5. Let that amazing cut sit after it’s done.
6. Slice against the grain into thin slices.
7. Layer onto your shells and enjoy.