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Salad: Beefy Mexican Salad

Source of Recipe

adapted from the Fat Flush Cookbook


List of Ingredients

1 pound flank steak, thinly sliced
2 tablespoons no salt added beef broth
1 onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon cayenne
1/4 cup no salt added tomato sauce
2 tablespoons no salt added tomato paste
1 tablespoon apple cider vinegar
8 cups leafy greens (romaine, spinach, mixed )
3 scallions, sliced
2 tomatoes, chopped


Recipe

In a nonstick skillet, brown flank steak over medium heat. Cook until steak is almost cooked through. Add two tablespoons of the broth. Add onion and garlic and cook for 2 minutes. Add cumin, cayenne, tomato sauce, tomato paste and vinegar. heat until lightly bubbly, reduce heat and simmer for 10-15 minutes. Place 2 cups of greens per serving on a plate. Top with your portion of beef, scallions, tomatoes. (optional -- if living lean, can add olives and side of baked tortilla chips)