From the Everyday Paleo website
My friend from the city and I made this tonight for dinner and thought it was fantastic. We literally didn’t talk about anything other than how good it was while we were eating.
(Good presentation hey? We put a little extra effort in for the picture)
It’s easy, here’s what you need and what to do…
2 beef inside skirt steaks (2 lbs of steak)- we just picked two really nice top sirloin steaks at Nesters
Lettuce leaves (we used green leaf lettuce)
MARINADE:
¼ cup coconut aminos (we couldn’t find this) or wheat free tamari (we used this)
1 tablespoon Thai fish sauce (we left this out and don’t feel bad about it at all)
1 teaspoon fresh grated ginger
Big pinch of cayenne pepper
Black pepper to taste
MANGO SALSA:
1 cup green mango, finely diced
1/2 small red onion, thinly sliced
1 avocado, finely diced
1/3 cup cilantro leaves, finely diced
½ teaspoon freshly grated ginger
1 teaspoon garlic powder (we used one large clove of fresh instead)
1 tablespoon fresh squeezed lime juice
2 tablespoons olive oil
Whisk all marinade ingredients together. Cut each steak into three even pieces and toss in the marinade until all steaks are well coated (we used 2 regular steaks instead and didn’t cut them into sliced until after they were cooked). Let the steaks sit in the marinade at room temperature for 20 minutes and then grill for 1-2 minutes on each side. Remove the steak from the grill and let it rest for 10 minutes or while you prepare the mango salsa.
In a medium sized mixing bowl, gently toss together all the mango salsa ingredients and set aside. Thinly slice the grilled steak into strips.
To serve, place a few lettuce leaves on each plate, top with a serving of steak strips and finish with a large scoop of the mango salsa.
