- 3/4 cup pineapple juice
- 3/4 cup gluten free tamari
- 2 limes, juiced
- 1 clove garlic, minced
- 1 tsp celtic sea salt
- 1 lb grass fed steak or chicken
- 1 green pepper, chopped
- 1 sweet onion, chopped
- 2 tbsp coconut oil
- 1 tsp salt
- 1 pack Ezekiel corn tortillas (Whole Foods or click here for store finder)
First, if you can plan ahead in the morning or the night before, mix together the ingredients for the marinade and put them in a freezer zip lock bag. Then add the meat, get as much of the air out of the bag as possible, close up and let marinate at least an hour if you don’t have time to prepare ahead of time.
Next, chop or slice (I used my mandolin) the onions and green peppers. Turn large pan on high, add coconut oil and sautee veggies until nice and brown. Then add salt and lime juice.
Then, on to the meat. Grill your meat and cook until desired temperature. Or, if you’re like me and a little intimated by the grill (lucky for me Scott came home early tonight) then just pan fry it. I like to use my cast iron skillet for steaks.
Then, either toast or grill the tortillas (if you’re going to use them), cut meat against the grain, add onions and peppers, maybe some cheese for the kiddos, squeeze more lime if you want, and enjoy! We would have use guacamole on these if we had a ripe one (we use it on everything) but these were still fabulous without!
They were so good Alice said “my tummy hurts it’s so full”.
Oh, and Sarah from Dallas, the Naturalmond winner, please let us know if you’re out there!! Jaime and I have tried to reach you but and haven’t had any luck so if we don’t hear from you by tomorrow night, we are going to have to pick a new winner. Email us, please!