This recipe is more than a keeper. I will be making this a lot! It was great!
I didn’t change anything so there are few notes below but here are the details. Thank you Everyday Paleo!!
Ginger Beef with Mango Salsa
2 beef inside skirt steaks (2 lbs of steak) Note: I wasn’t sure what a skirt steak was so I just bought a thin cut of meat. A thick skirt didn’t make sense so I figured a thick skirt steak didn’t make sense either so it must be a thin cut of meat. 😛
¼ cup coconut aminos or wheat free tamari Note: I used coconut aminos – bought at Whole Foods
1 tablespoon Thai fish sauce
1 teaspoon fresh grated ginger
Big pinch of cayenne pepper
Black pepper to taste
1 cup green mango, finely diced Note: I just bought a semi ripe mango; not all green but it was good. One mango was enough for half a cup
1/2 small red onion, thinly sliced
1 avocado, finely diced
1/3 cup cilantro leaves, finely diced
½ teaspoon freshly grated ginger
1 teaspoon garlic powder
1 tablespoon fresh squeezed lime juice
2 tablespoons olive oil
Whisk all marinade ingredients together. Cut each steak into three even pieces and toss in the marinade until all steaks are well coated. Let the steaks sit in the marinade at room temperature for 20 minutes and then grill for 1-2 minutes on each side. Remove the steak from the grill and let it rest for 10 minutes or while you prepare the mango salsa. Note: since my steak was already cut thin, I left it as is. They weren’t strips but it was fine as is.
In a medium sized mixing bowl, gently toss together all the mango salsa ingredients and set aside.
Top steak with salsa and enjoy!!
Dessert was a Paleo brownie topped with coconut milk ice cream. My new favorite treat!! Brownie recipe in post below!
Coconut milk ice cream is by So Delicious and they sell it at Publix. This was the vanilla bean flavor. Only sugar is agave nectar.