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    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)

 

 

 


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