Mexican Beef Salad
This #WhatTheFatFriday we bring you another delicious recipe from the ‘cutting room floor’ of the second book in the WTF? series – What The Fat? Sports Performance. Enjoy this delicious Mexican Beef Salad!
A word from Chef Craig Rodger: We might be jumping the gun, but awesome summer salads such as this one are perfect to serve with meat straight from the BBQ. You can prepare the salad and marinade the beef in advance, so if you’re having people over it’s just a matter of cooking the meat and scooping the avocado over the salad. Easy.
A word from the Whole Food Dietitian, Caryn Zinn Dietitian: Adding a bit of spice to this week’s meal is where it’s at. People often underestimate the nutritional power of spices, probably because they are used in such small amounts. But small amounts do add up. We know that chili powder, paprika and of course jalapeno are all part of the chili pepper family and these foods give us a great profile of vitamins, minerals and antioxidants which act together to optimise our health. These foods get their fiery nature from the compound called capsaicin. Some studies show us that capsaicin has anti-bacterial, anti-cancer properties and even pain relieving properties, amongst other health benefits. So enjoy the fire and know that it’s doing you good.
A word from The Fat Professor, Prof Grant Schofield: This Mexican beef salad is a favourite of a friend of mine – Geoff Dickson, a scratch golfer. He’s struggled holding his weight down his whole life and LCHF has offered him a way of finally feeling full and enjoying food; as well as staying in shape. Enjoy his favourite!
Mexican Beef Salad
Prep time: 20 minutes
Cook time: 10 minutes
Carb count: 13g per serve
- 4-5 Garlic cloves
- 2 tbsp (30ml) Olive oil
Mexican fajita spice:
- 1 tsp (3g) Chilli powder
- 1 tsp (3g) Paprika
- 1 tsp (3g) Cumin
- 1 tsp (3g) Salt
- 1 tsp (3g) Pepper
- 500g Beef or chicken (rump, topside or fillet if you’re splashing out for the beef)
- 1 tbsp (15g) Tomato paste 15g, 1 tbsp
- 1 Onion, chopped
- 1 Capsicum, chopped
- 1 tsp (5ml) Vinegar
- 1 tsp (5ml) Water
- 1 Iceberg lettuce
- 2 Tomatoes, chopped
- 1 Avocado, peeled and chopped
- 1 Red onion, sliced
- 1 Lime or lemon, juiced
- 3 tbsp (25g) Cheese grated (cheddar or similar)
- Pickled jalapenos to taste
- 3 tbsp (45ml) Sour cream
Crush or chop the garlic and mix it with the oil in a bowl, add to this the fajita-style spices and the sliced beef or chicken. Allow to marinade for 5 minutes up to 2 days.
Heat a pan until it is very hot and add the beef along with any oil or juices that have collected in the bowl. Flash fry the meat for 1 minute then add in the tomato paste, chopped onions and capsicums and cook for 2 minutes stirring often until the vegetables soften.
Add the vinegar and water to the pan and allow the mixture to reduce until it is fairly dry. Prepare a simple chopped salad by tearing an iceberg lettuce and popping in a bowl. To this add the fresh tomatoes, avocados and red onions. Squeeze over some lime or lemon juice onto the salad and turn the salad out onto a serving platter.
Arrange the beef on top and sprinkle over some grated cheese.
Serve with more lime or lemon, jalapenos and sour cream.