Skirt Steak Taco Salad

This last week I was on a no carb diet, a diet I don't think I will be repeating LOL. This meant tortillas were out but I love tacos, so I decided to make a taco salad. Basically everything that would be in a taco but instead lose the tortilla and put all of the toppings on a bed of lettuce. 

You can use any meat and taco toppings you like. For ease I would suggest skirt steak since it cooks quickly or do precooked meat like a rotisserie chicken. As the salad dressing I used sour cream but you could use your favorite salsa instead. 

Suggested Toppings:

Pico de Gallo

Avocado slices

Cheese

Sour Cream

Beans

Onion marinated in Lime

Radish, thinly sliced

Beef and Broccolini StirFry

I was looking for a healthy and quick meal and I found this one. Best part of this meal is that it is also carb free. It's a great way to use up left over meat and veggies from a past meal but put a twist on them. This meal will definitely become a staple because it was fast, tasty, good for me, and I could make it ahead!!

Ingredients:
Stir Fry Sauce:
1/3 cup low sodium soy sauce
1/4 cup  rice vinegar
1 tbs. oyster sauce
1 tsp. sesame oil
1/4 tsp. siracha
2 cloves garlic, grated
1 inch nub of garlic, peeled and grated
1 tsp. pepper

1/2 lbs. Sliced Tri Tip Roast (I roasted mine earlier in the week)
1/2 lbs. Broccolini, trimmed to only keep the top 1/3
Sliced almonds, Toasted
3 Carrots, sliced
1 Bell pepper, sliced
Sliced green onions, for garnish


Directions:
note: it is best to do all of the chopping before starting to cook.

Make Ahead:
1. Toast almonds in a dry pan, slice carrots on a bias, slice bell pepper, slice gree onions and trim broccolini. Set aside.

2. Cook Tri Tip: I like to roast my tri tip in a 375 oven with some salt and pepper. Cook until internal temp is 130. Allow to rest fully before slicing. (Slicing is easier to do if your beef has been chilled in the fridge)

3. Combine all ingredients for stir fry sauce in a jar or container and mix to combine.

4. Store everything in the fridge covered in plastic and keep until ready to cook.

Day of Cooking:

1. Pull meat out of fridge and slice. Allow to come back up to room temperature.

2. Pull out veggies and sauce.

3. In a large pan, drizzle 1 tbs. of olive oil. Place all of the veggies into the pan. Cook over medium high heat for 3 minutes until broccolini turns a bright green and carrots and peppers begin to soften.

4. Add tri tip and 1/2 of stir fry sauce. Stir to combine everything, being gentle to not tear the meat or the veggies.

5. Cook until everything is heated through, about 3 more minutes. If stir fry sauce starts to get too thick, add a little bit more to thin it out slightly.

6. Serve up the stir fry on a plate or platter and top with the green onions and almonds.

Slow Cooker Beef Tacos with Salsa Rojo

I wanted to use my slow cooker and wanted to try something tasty for tacos. This was really good but next time I make it I will reserve some of the salsa to serve on the tacos. Optional toppings for the tacos includes cheese, lettuce or cabbage, sour cream, avocado slices, pico de gallo, beans and rice. 

Ingredients: 
Dry Rub:
1 tbs. seasoned salt
1 tbs. garlic powder
1 tsp. onion powder
1 tsp. fresh ground black pepper
1/2 tsp. chipotle pepper powder
   
1 tbs. vegetable oil
1 3 lb. boneless beef chuck roast

Salsa:
5 tomatoes
1 small onion, divided
1 tsp. salt
1 tsp. pepper
1 chipotle pepper in adobo
1/2 tsp. adobo sauce (from chipotle can)
4   cups chicken stock (homemade if possible)
1/2 tsp. oregano 

Directions:


1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the dry rub. Add to the skillet and cook until golden brown, about 4 minutes per side.

2. While browning beef make salsa. Combine all salsa ingredients into a blender and process until smooth. 

3. Transfer the browned meat to a 6-quart slow cooker, then add the salsa and sliced onion. Cover and cook on low for 5-6 hours or until meat is easily shredded. 

4. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker.

5. Serve the meat in tortillas and top as desired. Serve with lime wedges.