1 lb organic, grass-fed skirt steak
- 1 1/2 tsp Himalayan salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp cumin
- 2 tbsp rendered beef fat, avocado oil or coconut oil
- 1 red onion, sliced 1/4″ thick lengthwise
- 2 bell peppers, any color, sliced 1/4″ thick
- Compound Garlic Butter or Ghee, optional
- Limes, quartered for squeezing
- Guacamole, pico de Gallo, Greek yogurt or sour cream (regular or non-dairy), Cheese (if tolerant), Lettuce leaves or tortillas
Mix salt and spices together.
Lay the steak(s) on a cookie sheet and towel dry with a paper towel. Liberally season with spice blend.
Heat fat in large cast iron skillet until smoking. (Make sure vent is on!)
Lay the skirt steak in a single layer in the skillet carefully. Let it sit without disturbing for 2-3 minutes. When it easily detaches from the skillet and is very brown, turn it over and cook on the second side for 2-3 minutes.
Remove to a cutting board and let sit for 5 minutes. (Use a cutting board with a groove around the edge to catch juices.)
Cook the vegetables in the hot skillet while the steak is resting.
Slice the steak (across the grain with the knife at a 45 degree angle). Slice the compound butter if using and distribute slices all over the beef to melt.
Sprinkle the veggies and steak with lime juice and toss to distribute.
Serve on a warm platter or back in the hot skillet.
For more recipes by Christi Flaherty visit her Instagram @healthyhappyrealcf