Paleo Taco Salad

I’m definitely not a huge fan of “Tex-Mex,” “Southwest,” or “Mexican” fare. However, there are a few occasions when I enjoy the select and very precise flavor combination of the New Mexico Hatch green chili, the cumin-oregano amalgamation, and I’m always ~ yes, always ~ in the mood for fresh cilantro!

prep time:10 min
cook time:15 min
ready in:25 min
I am passionate about people. I simply love to bless others. More than that, I seek to heal others as well. Whether those blessings or restorations take place through my words, actions, or spirit, my effort and ability to touch others is simply a part of who I am.I have a way with words. The written Word is both my inspiration and my favor. The Word feeds me as I nurture others.I know food. My relationship with food is both vast and intimate. I know the chemistry of food, I know the art of food, and I oh so know the emotion of food. I adore food and yet I grieve it. My goal, though, is to respect food for what it is – nourishment.
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  • Marinade:
  • 1/4 c. coconut aminos
  • 1/4 c. apple cider vinegar
  • 1 tsp. oregano
  • 1 tsp. cumin seeds
  • 1 tsp. chili powder
  • 1/8 tsp. smoked salt
  • Salad:
  • 2 8 oz. grass fed sirloin steaks
  • 1 large romaine heart, thinly sliced
  • 1 yellow bell pepper (or orange), roughly chopped
  • 1 giant heirloom tomato, chopped
  • 2 avocados, diced
  • 1/4 c. fresh cilantro
  • 2 c. plantain chips
  • 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 both sides – cook until medium rare and juicy! Once grilled, allow to “sit” before slicing.
  • Toss remaining salad ingredients in two large bowls.  Top with sliced beef and plenty of extra coarsely ground salt and fresh cilantro.