About the Recipe
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
Marinate the Steak in all the seasoning and juices for 10-30 minutes prior to cooking.
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.
Prepare the onions with a light pan fry with a little oil and salt. Right at the end I add a splash of apple cider vinegar or white wine vinegar with the mother to bring out their sweetness. This step is optional.
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.
Let that amazing cut sit after it’s done.
Slice against the grain into thin slices.