Steak Tostadas/Tacos

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)

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karen

Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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