Steak Taco Cups with Peach Salsa
Crisp romaine holds sliced sirloin and a quick peach, cucumber and cilantro salsa. Serve roasted sweet potato cubes alongside.
Steak Taco Cups with Peach Salsa
Crisp romaine holds sliced sirloin and a quick peach, cucumber and cilantro salsa. Serve roasted sweet potato cubes alongside.
Ingredients
Equipment
Method
- Heat the oven to 425°F. Cut sweet potato into ½-inch cubes. Toss with two-thirds of the olive oil and salt. Spread on a sheet pan and roast for 20-25 minutes, turning halfway.
- For the salsa, pit and dice the peach, dice the cucumber and chop the cilantro. Mix together and set aside with the romaine leaves.
- Pat the steak dry and salt both sides. Heat the remaining oil in a skillet over medium-high heat. Sear the steak whole for about 3-5 minutes per side for a 1-inch cut, until the center reaches at least 145°F.
- Transfer to a clean board. Rest for 3 minutes, then slice thinly across the grain.
- Divide the steak among the romaine leaves and spoon peach salsa over each one. Serve the roasted sweet potato on the side.
Nutrition
Notes
Gluten-free, dairy-free and grain-free. Made with Core AIP elimination ingredients. Histamine tolerance varies. Choose plain, unaged sirloin.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients.
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