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  • Jillian Lentini

Steak Tacos

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.


INGREDIENTS:

  • 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

MARINADE:

  • 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.



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