Flank Steak Potato Nachos

Paleo, Whole-30, Gluten-free, Dairy-free, Refined-Sugar free

Courses: Lunch, Dinner

Makes: 4 servings

Ingredients:

Steak Marinade:

4 cloves garlic

2 tablespoons lime juice

1/4 cup olive oil

2 tablespoons white vinegar

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon ancho chili powder

1/2 teaspoon coriander

1 teaspoon black pepper

2 pounds flank steak

Roasted Potatoes:

3 medium sized Japanese sweet yams thinly sliced into chip form

salt

pepper

non-stick olive oil spray

Sautéed Peppers and Onions:

1 teaspoon olive oil

3 bell peppers sliced

1 yellow onion sliced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon coriander

Toppings:

cashew fiesta dip from Trader Joe's

2 heads romaine chopped

salsa

1 avocado chopped

1 head cilantro chopped

Instructions:

1. Combine all of the steak marinade ingredients and place them in a bag or tupperware with the steak. Make sure the steak is completely covered in the marinade. Marinate for at least 4 hours.

2. Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet by spraying it with non-stick cooking spray. Slice the potatoes into thick chip size pieces. Lay them on the baking sheet and sprinkle with salt and pepper. Place in the preheated oven and bake for 30-45 minutes or until golden brown.

3. Preheat a grill for the flank steak. Place the flank steak on the grill and cook until your desired degree of doneness.

4. In the meantime, chop the peppers and onions. Combine all of the spices for the peppers and onions into a small bowl. Heat a large pan over medium-high heat with olive oil and place the peppers and onions into the pan. Sprinkle all of the spice mixture onto the peppers and sauté until tender and they have a little color.

5. Prepare the remaining ingredients by chopping the romaine, avocado, and cilantro.

6. To assemble, place a layer of potatoes on the plate, followed by a layer of romaine, then steak, and what ever toppings your heart desires.

Enjoy!

-Mimi