Officially Addicted to Practical Paleo
It’s true … I am officially addicted to Diane Sanfilippo’s book, Practical Paleo, and all its wonderful recipes. Seriously, I can’t stop cooking from it, and I want to try everything! I think I’ve made seven different recipes now (and counting) and will be making yet another tonight. At least this is a healthy addiction to have, right? Plus, it’s refreshing to have some new and easy, not to mention delicious, recipes to try. I can honestly say that I’ll be cooking a lot of my dinners from this book for a while, so you’ll probably see many more reviews. Maybe I’ll do a photo recap post of everything I’ve made from her book. It may convince you to go out and buy it if you haven’t already!
I whipped up Hayley’s Skirt Steak Tacos from the book the other night, but made it as a salad instead. This is a matter of chopping the lettuce versus using lettuce wraps. I like using lettuce as a wrap, but on this particular night, Jesse and I decided we wanted to eat it as a salad. Here’s the recipe, as printed in Practical Paleo:
Hayley’s Skirt Steak Tacos
- Juice and zest of one lime
- 1 clove garlic, grated or finely minced
- 1/2 tsp chili powder
- 1-1 1/2 lb skirt steak
- Sea salt and black pepper to taste
- I head bib, butter or Boston lettuce
- 2 dozen cherry tomatoes, halved (or one large tomato chopped into 1-inch pieces)
- 1 avocado, thinly sliced
- 1/4 cup chopped cilantro
- Gently separate the lettuce leaves and rinse. Set aside to dry.
- In a large mixing bowl, whisk together the lime juice, zest, garlic and chili powder. Place the skirt steak in the bowl and massage the seasonings into it. Add sea salt and black pepper to taste
- Grill for approximately 3 minutes per side. Set the cooked steak aside to rest for 10 minutes, then slice against the grain into small strips. You may want to divide the skirt steak into two or three sections before slicing, as it is typically very long.
- Serve the steak, tomatoes, cilantro and avocado in your lettuce leaves. (Alternatively, you can chop the lettuce and mix all the toppings and meat in a bowl to make a salad, as I did).