Meat

Mexi Steak Salad

mexican salad in large wooden bowl with avocado cilantro dressing

 

Truth be told, if I wasn’t so blatantly Irish, I would probably assume I’m of Mexican descent. ‘Cause daaaaaaamnnnn do I love to make some Mexican food.  What I love about Mexican cuisine is that the ingredients are always so fresh, colorful, flavorful…and oh my lord CILANTRO.

Let’s just get this out of the way now…I.LOVE.CILANTRO.  I know there’s some weird genetic thing that you either have the cilantro-loving gene, or you think it tastes like soap.  Well…my deepest condolences for all those aboard the cilantro soap train, because this herb tastes like magic!

 

mexican steak salad in wooden bowl with belle peppers on white table

 

Now with that being said, I’m sure it comes to no surprise that this delicious Mexican Salad is topped with a cilantro-avocado dressing!  I’m a huge fan of making my own dressings so I know exactly what’s in it.  That way, nothing unwanted sneaks into my meal (like added sugars, inflammatory oils, or unnatural chemicals).  Make in small batches, so not to waste any, because natural ingredients tend to be more perishable.

What’s great about this salad is that it uses simple ingredients and requires little hands on time from you!  There are three main areas of focus, veggies, steak, and dressing.  Everything else just needs to be dumped on at the end!

 

mexican salad in wooden bowl with mini bell peppers and lime on white table

 

VEGGIES:

  • I use different colored mini bell peppers and a red onion, cut thinly with a mandoline
  • Coat in oil and spices…I’m a huge fan of using paprika and garlic on my mexi veggies

STEAK:

  • Marinate your top sirloin in oil and garlic cloves for as long as you can.  I’ve done up to 24 hrs before.
  • Grill until cooked to your desired temperature, or cook on stove top over medium heat (high heat will burn the outside while leaving the inside uncooked).

DRESSING:

  • Take all fresh ingredients and add to a blender.  Blend until well combined!
  • Avocado, cilantro, garlic, lime, oil, and spices.

Chop your romaine lettuce, rinse a can of black beans, and as always…add a little somethin’ somethin’ for the CRUNCH!  Feel free to have fun with this and mix up the ingredients as you please!  Adding some cheese, quinoa, or different veggies can definitely add a fun twist to this Mexi Steak Salad 🙂

 

mexican steak salad with avocado cilantro dressing in large wooden bowl on white table

 

Mexi Steak Salad

Mexican sirloin steak salad filled with seasoned veggies, black beans, crunchy tortillas, and topped with a homemade avocado cilantro dressing.  A healthy, easy, and gluten free dinner recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: avocado, cilantro, dinner, dressing, fajita, gluten free, healthy, mexican, salad, steak
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.5 lbs top sirloin steak free range or organic
  • 4 tbsp EVOO or avocado oil
  • 2 cloves garlic chopped
  • 1 cup mini bell pepper thinly sliced
  • 1 cup red onion thinly sliced
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper each
  • 1 large head romaine lettuce chopped
  • 1 15 oz can black beans rinsed

Dressing

  • 1 avocado
  • 3/4 cup EVOO or avocado oil
  • 1/2 tsp salt and pepper each
  • 2 cloves garlic
  • 1 lime juice
  • 1 whole bunch of cilantro remove leaves from stems
  • 1 cup crushed gluten free chips I use Food Should Taste Good Gluten Free Multigrain Tortilla Chip

Instructions

  • In a small bowl, mix together 2 tbsp oil and chopped garlic.  Using a brush or spoon, rub garlic oil on front and back of steak.  Wrap in tinfoil and refrigerate until ready to cook.
  • Preheat oven to 425 degrees F. 
  • Using a mandoline, thinly slice mini bell peppers (hold from top at the stem and start slicing from bottom), and red onion.
  • Take sliced veggies and dump into a broil safe baking dish.  Mix in 2 tbsp oil, paprika, salt, pepper, and garlic powder.  Broil for 20 min, mixing midway through.
  • While veggies are baking, grill steak to your desired temp, or cook on stovetop.  For a medium steak, cook on medium heat for approximately 5-6 min each side.
  • For dressing, add all ingredients to a blender and blend until all ingredients are combined well.
  • Rinse and chop romaine lettuce and place in large serving bowl.  Take a can of black beans and rinse.  You can leave as is, or heat up on a skillet with oil.
  • Once steak is finished cooking, cut into thin slices and lay on top of romaine. Top romaine with remaining ingredients...veggies, beans, and crushed chips.  
  • Drizzle dressing on top and serve!
Meat

Taco Skillet

taco skillet topped with lettuce and avocados, wooden spoon on side

 

Why restrict such delicious Mexican cuisine to only one day of the week?!  I say heck with Taco Tuesday, let’s make this awesome Taco Skillet any day of the week! 

I experimented with this recipe recently, and it has easily become a weekly favorite.  I love anything that can be baked or cooked out of one dish, and especially when you can cook quinoa right into it!  (I don’t know anything better than dumping uncooked quinoa into your skillet, and letting it cook hands free…i know it sounds ridiculous, but it makes me so happy!)

 

taco skillet on white table with wooden spoon

 

This meal is a healthy spin on a traditional taco recipe, and involves a giant skillet so there is plenty for everyone (or for leftovers)!  Instead of using tortillas or rice, I replaced the wheat component with quinoa, to act as a nutritious and gluten free carb replacement. 

 

ground beef and quinoa in a black skillet
Step 1: bake uncooked quinoa, ground beef, broth and spices for 30 min.

 

The quinoa and seasoned lean ground beef, which can be substituted for turkey or chicken if you prefer, is baked directly in the skillet before topping with veggies.  Feel free to get crazy with your veggies, too!  Add as much as you’d like and of whatever you’d like…have fun with it 🙂  

Note, all of the quinoa may not be fully cooked after the first round in the oven, but will cook all the way through after round two in the oven!

 

baked ground beef, quinoa, and veggies, in a black skillet
Step 2: mix in chopped veggies and bake for another 20 min. Stir half way through.

 

Cheese is totally optional, but since I’m a cheese-lover at heart, I can’t help but sprinkle a little love in some of my meals.  I use feta cheese, instead of shredded mexican or pepper jack cheese, since goat’s milk cheese is better for your gut and causes less inflammation than cheese made from cow’s milk.

 

baked taco skillet with spicy sauce and bowl of lettuce on the side
Baked Taco skillet before adding cheese, spicy sauce, and lettuce.

 

baked taco skillet topped with feta cheese, bowl of lettuce on side
Step 3: add feta cheese and spicy sauce.

 

Once everything is baked together, I drizzle some special spicy sauce on everything and top with lettuce and sliced avocados before serving!  Serve directly from your bakeware or scoop servings into individual bowls!

 

taco skillet topped with avocados

Can I meal prep this recipe?

Absolutely!  Make the full recipe, and then portion it out for the week in separate containers.  It will last for up to one week in the fridge. 

Can I use a different protein?

Yes, I’ve used chicken, ground turkey, and ground beef (always organic).  Cook it the same way, for the same amount of time. If using chicken, cut into small pieces so it cooks all the way through.

How can I make this vegetarian friendly?

Instead of cooking in protein, just add some extra veggies!  You will still bake the uncooked quinoa and broth together (just omit the step where you would add protein) for 30 min in the oven.  Then mix in your veggies and cook for another 20 min.

 

taco skillet on table, hand holding individual bowl of taco skillet

 

Taco Skillet

A healthy taco skillet recipe, packed with protein, veggies, and gluten free!  Cooked entirely out of one skillet, and topped with lettuce, avocado, and a special spicy sauce!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: bake, ground beef, healthy, skillet, spicy sauce, taco
Author: Lulu's Table

Ingredients

  • 1-1.5 lb organic ground beef
  • 1 cup quinoa uncooked
  • 2 1/4 cups bone broth
  • 1 bell pepper chopped
  • 1/2 red onion chopped
  • 1 tbsp EVOO or avocado oil
  • 1 lime (1/2 for veggies, 1/2 for sauce) juice
  • 3/4 cup crumbled feta
  • 2-3 cups iceberg lettuce chopped
  • 1/2 cup cilantro chopped
  • 1 avocado sliced

Seasoning Mix

  • 1 tsp paprika
  • 2 garlic cloves chopped
  • 1/2 tsp salt, pepper, and red crushed peppers each
  • 1/4 tsp cayenne pepper

Spicy Sauce

  • 1/4 cup Chipotle Tabasco
  • 1/2 lime juice
  • 1/4 tsp salt, pepper, and garlic powder each
  • 2 tbsp plain greek yogurt

Instructions

  • Preheat oven to 350 degrees F.
  • In a large skillet or baking dish, mix together uncooked quinoa and broth. Using your hands, pull apart ground beef into small chunks and lay on top of quinoa and broth. Sprinkle seasoning mix over ground beef. 
  • Bake for 30 min.
  • While skillet is baking, prep veggies and spicy sauce.  Take chopped veggies and add to mixing bowl.  Mix with oil and lime juice and set aside.
  • For spicy sauce, mix together all ingredients in a small bowl, then set aside.
  • When skillet is done baking, stir in veggies.  Bake again for 20 min, stir halfway through.
  • When skillet is done baking, top with half of the spicy sauce, cheese, lettuce, and avocado.  Add additional spicy sauce on top, and save some on the side for individual use.