Paleo- Taco Salad

Olive Oil, 4 tbsp
Romaine Lettuce, 2 hearts, halved
Onions, 1 medium, cut into chunks
Green Peppers (bell peppers), 1 whole, cut into chunks
Red Ripe Tomatoes, 2 medium whole, cut into chunks Avocados, California (Haas), peeled, seeded, and halved
Beef, round steak, 16 oz
Cumin - ground (1 tsp), 0.5 tsp
Paprika, 0.25 tsp
Chili powder, 0.25 tsp
Salt, 0.25 tsp

Cut romaine hearts in half length wise leaving the root end off. This helps it to stay together while grilling. Remove and discard after grilling.

Preheat grill to medium.
Slide tomatoes, onions, peppers, and avocado onto skewers. Brush lettuce and veggie skewers with 2 tbsp oil.
Combine remaining oil with spices. Coat steak with spice mixture.
Place steak and veggies on grill and close lid. Grill for 4 minutes, flip steak and veggies. Grill another 4 minutes. Remove veggies. Continue cooking steak until desired doneness. Rest for 5 minutes, then slice.
Cut lettuce into bit size pieces. Divide among 4 plates. Top with grilled veggies and steak.

Serve with salsa and salt & pepper to taste.

Makes 4 salads.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRS243.