To make a proper enchilada steak, you’ll first have to create a savory sauce from tomatoes, chili, cumin and other spices. Good news: we’ve got the perfect recipe to create a Paleo enchilada sauce from scratch. Note that is perfectly acceptable to make this sauce, or just about any other, without thickeners such as flour or cornstarch. Simply omit the “traditional” ingredients, and get on with your cooking. Once you smell the steak frying on the stove top, nothing else matters.
Before you get too advanced in cooking, you’ll want to make sure to slice your flank steak nicely into long strips, so they sit nicely atop the salad. Presentation does matter – even if you are snuggled up to your bowl all alone. Make your dinner a piece of art, and you’ll enjoy the flavors and color combinations that much more. That being said, use a diverse assortment of mixed greens as the base to your enchilada salad. Seek out purple heirloom tomatoes, juxtaposed with baby orange and yellow ones. Use green, red or yellow bell peppers, and sprinkle some microgreens for added nutrition to the top. Have fun with both cooking and eating, then share the joy with others.
With a steak enchilada salad as the main dish, you may feel full at the end of this well-rounded meal. If it just so happens that you have a wee bit of room for a scoop of mango and strawberry sorbet, go for it! It will be pleasantly cooling after all those extra chilies.
Steak Enchilada Salad Recipe
Protein: 34g / %
Carbs: 19g / %
Fat: 31g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. flank steak, sliced
- 3/4 cup enchilada sauce
- 2 tbsp. green chilies, minced
- 2 tsp. minced garlic
- 1 1/2 tsp. onion powder
- 1 tsp. cumin
- Cooking fat
- 2 tbsp. lime juice
- Sea salt and freshly ground black pepper
- 6 cups mixed greens
- 1 bell pepper, sliced
- 1 red onion, diced
- 1 avocado, diced
- 1 roma tomato, diced
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- Juice of 1 lime
- 2 tbsp. fresh cilantro, minced
- 1 tsp. chili powder
- Lime wedges (optional)
- In a bowl, combine the enchilada sauce, green chilies, garlic, onion powder, cumin, lime juice, and season to taste.
- Melt cooking fat in a skillet over medium-high heat.
- Sauté the sliced beef in the skillet until browned, about 4 to 5 minutes.
- Add the enchilada sauce and continue cooking, while stirring, for another 4 to 5 minutes.
- For the salad, mix together the olive oil, garlic, lime juice, and chili powder in a small bowl.
- Add all of the remaining salad ingredients to a salad bowl, pour over the dressing, and toss until well combined.
- Serve the salad topped with the spicy steak slices and lime wedges.