Wednesday, March 27, 2013

Shredded Beef Salad with Guacamole

Normally used as a filling in tacos, burritos or taquitos all wrapped up in a corn tortilla, we can still have our beef and eat it, too. This is incredibly easy. Once the beef is steaming, you can leave it to do its thing while you sit down with a great book. (Ok, you probably have a thousand things to do, but it's a nice thought, isn't it?)

You don't have to use banana leaves, although they're pretty easy to find in Asian markets and fun to work with; you can use corn husk wrappers, or skip them and just steam the beef nekkid. I loved the guacamole with it, and only wish I'd had some radishes to add crunch and a pretty red color. Oh, and if you want to make a taco shell, peel and thinly slice jicama on a mandoline! Serves 4

1 lb skirt or flank steak, cut into large pieces
2 TB coconut oil

1 tsp kosher salt
1/2 large white onion, chopped
2 large cloves garlic, chopped

1 ripe Hass avocado
2 medium cloves garlic, finely minced
1 lime: half cut in 4 wedges, the other half juiced
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/8 tsp cayenne pepper

Salad greens lightly dressed with citrusy Basic Salad Dressing
3 radishes, sliced

Melt the coconut oil in a cast iron or heavy skillet over medium-high heat. Pat the skirt steak dry with paper towels, and brown the meat on both sides, working in batches so you don't overcrowd the skillet. While the meat is browning, bring 1" water, onion, garlic and 1 tsp salt to boil in a large steaming pot. If you're using one, lay the meat out on a banana leaf.

Loosely wrap the leaf around the meat, leaving the sides exposed, and put in the steam basket.

Steam for 1.5 to 2 hrs, until the meat falls apart when you tease it with a fork. Check the water level in the pot after about an hour and add more hot water if necessary. When it's cool enough to handle, finely shred it with 2 forks or your fingers.

I'm assuming you know how to work with avocado, so just mash it with a fork and mix in a small bowl with the garlic, lime juice, salt, pepper, cayenne. Serve the meat as shown above on salad greens with plenty of guacamole.

I wish I could set this up so an alarm goes off, because eating tomatoes on the GARD are a bad idea.
Very bad. Don't do it. It's not worth the consequences. If you need a refresher, read about No Tomatoes here.

But, for other family members with no dietary restrictions, or Paleo people who can eat tomatoes, here is Jeff's salsa recipe, and what his plate looked like:

1/2 tomato, seeds and jelly removed, small dice
1 medium jalapeno or serrano, finely minced
1 tsp lime juice
pinch kosher salt & freshly ground black pepper

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