Making a Mexican style dish at home has never been my go to. I crave an outdoor patio, endless chips and salsa, and even splurge on a blended margarita. Until I tried this recipe. My family knows I can make a mean sourdough flour tortilla but I flopped when it came to tacos. This recipe beats all of that! Hardly any prep when preparing the fresh pico and all the flavor comes together seamlessly.
Make a restaurant style skillet at home using nutrient dense swaps!
Nutrient Dense "Steak & Queso" Skillet
A nutrient packed one skillet dinner the whole family can agree on!
Ingredients
Equipment
Method
Prepare Steak
- Prepare your steak by slicing into 1 inch strips
- Add to a bowl with 1 tbsp salt and 1 tbsp oil, toss and refrigerate.
Into the Skillet
- In a hot skillet add 2 tbsp oil, and 2 cups of uncooked rice. Let cook until toasty about 3 minutes.
- Add 2 tbsp garlic and half chopped yellow onion and cook until fragrant. 2 minutes
- Stir in tomato paste, salt, pepper and tajin.
- Slowly pour 2 cups bone broth and cook for 10 minutes covered over medium heat. Stirring occasionally.
- Add splashes of water if rice begins to dry.
- Once cooked turn off burner and keep covered.
- In a separate pan set to medium high heat, add steak and steak seasonings and cook for 5-7 minutes flipping frequently. Cook until desired browning.
- Layer Steak over the rice skillet and drizzle queso.
- Add the garden "pico" and garnish with fresh herbs.
- Serving options include lime, sour cream, and flour tortillas.
Notes
This is a great opportunity to use what fresh herbs you may have growing in the garden. I used Oregano and basil because my palette cannot withstand cilantro.
Queso really ties this meal together. If you can tolerate dairy go ahead and use a dairy queso. Our family loves utilizing primal kitchen and tolerates the dairy free option much better.