Guest Recipe  From Jake Weiskoff. Thanks so much and please check out his blog.

Primal Fajita salad (serves 2):

1 lb Grass-fed organic Cube steak sliced into strips
1 medium onion sliced length-wise
1 green pepper sliced length-wise
1 head of Boston Lettuce (I get mine from a hydroponic greenhouse up the road)
1 avocado – sliced
Salsa to taste
Local, organic sour cream
1 tbs Butter
Seasoned salt (I like Lowrey’s Season-All for Tex-Mex style dishes)

Sauté the onions & peppers on medium-high heat in the butter until the onions just start to caramelize (about 5 minutes), remove from pan and set aside.  Add seasoned beef to pan and fry until cooked to just under done-ness (about 6 minutes).  Return onions and peppers to pan and reduce heat to low.  Add a pinch more seasoning salt and a tablespoon of water if the pan is dry, and cover on low for 5 minutes (to cook the peppers through).

Prepare the lettuce in separate bowls with half the avocado, per bowl.  Add the fajita mix and add salsa and sour-cream to taste.

Enjoy!
-Jake