Save time with this delicious recipe by either making the Paleo Tortillas ahead of time, buying some paloe-friendly tortillas, or skipping the tortillas all together and going for the lower-carb lettuce leaf version!
Recipe credit: Marla Sarris @Paleoporn.net http://paleoporn.net/paleo-breakfast-steak-tacos/
- 8 Paleo taco Tortillas or Lettuce Leafs
- 1 onion, sliced
- 1 bunch swiss chard, chopped
- 2lb grass-fed flap steak
- coarse ground sea salt, to taste
- 6-8 large organic eggs (use 2 eggs/person)
- 1 avocado, sliced
- fresh cilantro
- If you haven’t done so already, prepare the taco-sized Paleo tortillas and set aside.
Place a large cast-iron skillet over medium heat and add sliced onion. Cook 7-10 minutes until they start to caramelize and add swiss chard. Stir to combine and cook until chard is wilted and onions are done. Transfer chard & onions to a bowl and set aside.
Use kitchen shears or a knife to slice steak into strips. Season the meat with a sprinkle of sea salt and transfer it to the same cast-iron skillet you just emptied. Cook the meat over medium heat, turning once throughout cooking, until it reaches your desired degree of doneness. Note: If you’d like to wait until the meat is done you can use the same skillet, to save on dishes. Or while the meat is going you can pull out a new skillet to cook the eggs at the same time as the meat.
Depending on the number of people you’re serving, crack 2 eggs/person into a large mixing bowl and whisk to combine.
If not using a cast-iron skillet, melt your choice of fat in the bottom of the pan, over medium heat, before pouring the eggs in.
Use a spatula to move the eggs away from the edges of the pan. If the eggs start to brown, lower the heat to medium-low, and let eggs cook until fully cooked. Remove eggs from heat and set aside.
Now that all the cooking is done, it’s time to prepare your tacos. First lay a couple tortillas down on the plate. Lay a slice or two of steak down in each tortilla. Top with a scoop of sautéed chard and onion followed by a scoop of scrambled eggs and garnish each taco with a slice of avocado, a sprig of fresh cilantro and a pinch of sea salt. Once all your plates are prepared, you’re ready to serve.
Store leftover steak and vegetables in a glass storage container in the fridge.