Hawaiian Beef Salad
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 4
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.