Servings: 4 to 6

3 clove garlic, peeled 3 clove garlic, peeled
2 Tbsp coconut aminos 2 Tbsp coconut aminos
2 Tbsp orange juice 2 Tbsp orange juice
1 Tbsp fresh lime juice 1 Tbsp fresh lime juice
½ Tbsp apple cider vinegar ½ Tbsp apple cider vinegar
½ tsp cumin ½ tsp cumin
½ tsp sea salt ½ tsp sea salt
½ tsp chili powder ½ tsp chili powder
¼ tsp dried oregano ¼ tsp dried oregano
¼ tsp paprika ¼ tsp paprika
¼ tsp cayenne pepper ¼ tsp cayenne pepper
1 lb flank steak 1 lb flank steak
 
Bowl Fillings Bowl Fillings
1 yellow pepper, seeded and sliced 1 yellow pepper, seeded and sliced
1 red pepper, seeded and sliced 1 red pepper, seeded and sliced
½ yellow onion, sliced ½ yellow onion, sliced
2 tsp EVOO 2 tsp EVOO
Salt and pepper Salt and pepper
1 head iceberg lettuce, shredded 1 head iceberg lettuce, shredded
Guacamole Guacamole
Salsa Salsa

1. Make Marinade. Place all ingredients for meat, except flank steak, in blender and puree.
2. Place Steak in a shallow, non reactive dish, add marinade, and toss to coat. Cover and refrigerate for at least 4 hours.
3. Preheat grill to med-high heat. Place all peppers and onions in a bowl, toss with EVOO and season with S&P. Place vegetables on a grill rack or foil and cook for 8 to 10 mins, until tender
4. Remove steak from marinade and blot dry with paper towels. Place on grill and cook until med-rare, about 2 to 3 mins on each side. Let meat rest and cut thinly against the grain.
5. Place lettuce, steak, and grilled vegetables in bowls and garnish with toppings.

paleo  paleo