Meat Preparation
1.5 pounds of Grassfed Top Sirloin Steak cut into thin strips
1/2 tsp ground cumin
4 cloves garlic crushed
2 TBSP organic lime juice
1/4 cup of unfiltered organic olive oil
1 tsp Hungarian Paprika
1 tsp sea salt
1/4 tsp fresh ground pepper
1.5 TBSP chopped fresh cilantro
Combine marindade ingredients and add beef, coating evenly. Marinate in Fridge for 24 hours using a glass or ceramic container.
Vegetables
2 organic medium bell peppers finely diced
1 medium organic red onion finely diced
1 small organic zucchini finely diced
1/2 cup of organic fires roasted corn (optional)
1 clove fresh garlic
1 TBSP chopped fresh cilantro
(you can chop this a day ahead and store in the fridge)
Toppings
1 to cups chopped organic romaine or bib lettuce
2 organic roma tomatoes finely chopped (roma have better consistency for this )
Salsa of your choice
Lime wedges
In a wok, extra large fry pan or skillet or on a griddle place half of meat an vegetables onto the cooking surface. My griddle is set for 350 degrees. You can add extra olive oil or a bit of coconut oil, but I found I did not need anything else. When meat is browned flip it. Flip vegetables as they become browned. When meat is almost done I use my large metal spatula to cut the steak into smaller pieces. You can also do this easily in a Wok. If you don’t want this step then when you initially prepare the steak, chop it into smaller pieces before you marinate.
Serve on a tostada, corn tortilla, hard corn shell, on a grain free cassava tortilla or over lettuce. Top with chopped tomato, lettuce and salsa. You can also use shredded cheese (I prefer to be dairy free)
