Paleo Taco Salad

Paleo Taco Salad

Marinade:
1/4 cup coconut aminos
1/4 cup apple cider vinegar
1 tsp. oregano
1 tsp. cumin seeds
1 tsp. chili powder
1/8 tsp. smoked salt

2 8 oz. grass fed sirloin steaks (that’s TWO steaks, 1/2 lb. each)

 

Salad:
1 large romaine heart, thinly sliced
1 yellow bell pepper, roughly chopped
1 giant heirloom tomato, chopped
2 avocados, diced
1/4 cup fresh cilantro, chopped
2 cups plantain chips

Coarsely ground sea salt and freshly ground pepper

Combine all marinade ingredients in a large Zip Loc bag.  

 

Add the steaks and massage.  
Refrigerate and marinate at least 24 hours, up to 36 hours. Massage the meat every so often.  

When ready to grill, remove meat from fridge and allow to sit until room temperature.  
Prepare a hot grill and sear both sides – cook until medium rare and juicy!

 

Once grilled, allow to “sit” and rest before slicing.

 

Toss remaining salad ingredients in two large bowls.  
Top with sliced beef and plenty of extra coarsely ground salt and fresh cilantro.