A great skirt steak salad with layers of flavor from the homemade enchilada sauce, avocado, pineapple and bell peppers.
Ingredients
ENCHILADA SAUCE:
(14.5 oz) can Tomato Sauce
2 T Tomato Paste
2 T Chili Powder
2 T Cumin
1 t Onion Powder
1 t Garlic Powder
¼ t Paprika
⅛ t Cayenne
¼ t Salt
¼ t Pepper
1 c Organic Pineapple Juice
BEEF:
1 T Butter or Olive Oil
2 lbs. of Skirt Steak
2 t Cumin
1 t Chili Powder
2 t Salt
2 t Pepper
GARNISH:
½ T Coconut Oil
3 c Water
2 Bell Peppers, Thinly Sliced (I used red and orange)
1 Green Onion, Thinly Sliced
1 Pineapple, Sliced Into Rings
Avocado, Sliced
Cilantro, Chopped
6 c Mixed Greens
Instructions
Enchilada Sauce: In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
For the skirt steak In a large skillet, add the coconut oil and heat over medium high heat.
Season all sides of the steak with the cumin, chili powder, salt and pepper.
Add the skirt steak to the skillet and sear on all sides, about 2 mins per side. Once seared add to the crock pot. Spoon some of the enchilada sauce over the top of the steak. Cook on high for 3½ hours, or until done.
Remove the steak from the crock pot onto a large plate. Shred with two forks. Place back into crock pot and mix well with the sauce.
To serve:
In a large skillet, heat the coconut oil over medium heat. Add the peppers and sauté for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
Place mixed greens in bowl and top with beef.
Garnish with the pineapple rings, avocado and cilantro.
Recipe by Marpe at https://www.marpewellness.com/recipes/main-dish/hawaiian-skirt-steak-salad/