Sarah Fragoso’s Everyday Paleo regularly posts amazing recipes that are both delicious and paleo. I was looking for something refreshing to make since the weather is finally warming up here in So Cal. Sarah has been selected as the feature chef this month for US Wellness Meats (a great source for grass fed and pastured meats). This is one of the recipes she came up with for them. With beef, mango, avocado, and cilantro (some of my favorite foods), I was immediately sold!
Ginger Beef with Mango Salsa
2 beef inside skirt steaks (2 lbs of steak)
¼ cup coconut aminos or wheat free tamari
1 tablespoon Thai fish sauce
1 teaspoon fresh grated ginger
Big pinch of cayenne pepper
Black pepper to taste
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
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. 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.
Deadlift 1×5 or Wendler
Rest 2 Minutes
Ground to Overhead (Grace Weight)
Rest 1 Minute