Paleo Steak Torta
Sink your teeth into the irresistible flavors of a Paleo Steak Torta, a healthier twist on the classic Mexican sandwich. This recipe highlights juicy, marinated grass-fed steak, perfectly seasoned with a blend of smoked paprika, cumin, garlic, and coconut aminos, then seared to perfection for tender, mouthwatering slices. It’s layered on toasted Paleo-friendly almond flour buns alongside fresh avocado, crisp butter lettuce, tangy tomato, red onion, and optional jalapeño for a kick. A dollop of homemade Paleo mayonnaise and a squeeze of zesty lime juice bring a creamy, citrusy finish, while aromatic cilantro ties it all together. Quick to prepare with only 30 minutes of prep and cook time, this gluten-free and dairy-free torta is perfect for anyone following a Paleo lifestyle or simply craving a flavorful and nutritious meal.
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Recipe Information
Ingredients
- 1 lb Grass-fed steak (ribeye, flank, or skirt)
- 2 tbsp Coconut aminos
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 4 buns Almond flour buns (Paleo-friendly)
- 1 whole Avocado, sliced
- 0.5 cup Red onion, thinly sliced
- 1 medium Tomato, sliced
- 4 leaves Butter lettuce
- 1 whole Jalapeño, sliced (optional)
- 0.25 cup Homemade Paleo mayonnaise
- 1 tbsp Lime juice
- 0.25 cup Fresh cilantro leaves
Instructions
Start by marinating the steak: In a small bowl, combine coconut aminos, olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper. Rub the mixture evenly over the steak and let it marinate for 15–30 minutes at room temperature.
Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, cook the steak for 3–4 minutes per side for medium-rare, or longer if desired. Remove from heat, cover loosely with foil, and let the steak rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the toppings and Paleo buns. Toast the almond flour buns in the skillet for 1–2 minutes on each side until lightly golden.
Spread a thin layer of Paleo mayonnaise on the bottom half of each bun. Add a lettuce leaf, a few slices of avocado, tomato, red onion, and jalapeño (if using).
Arrange the sliced steak on top of the vegetables and drizzle with lime juice. Sprinkle fresh cilantro leaves for extra flavor.
Finish by placing the top half of the bun over the steak. Serve immediately and enjoy your Paleo Steak Torta!
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.0 g | 331% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 24.4 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 431 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3658 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
