YOUR SOLIN GENERATED RECIPE
Sautéed grass-fed beef seasoned with garlic and onions served over a crisp bed of shredded lettuce with a creamy, tangy Greek yogurt-based special sauce.
INGREDIENTS
6 oz Grass-fed ground beef (93% lean)
0.25 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
2 cup Iceberg lettuce
0.25 cup White onion
0.25 cup Dill pickles
0.5 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
1 tbsp Yellow mustard
1 tsp Pickle juice
0.25 tsp Smoked paprika
0.25 tsp Toasted sesame seeds
PREPARATION
Heat the avocado oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon.
Season the beef with sea salt, black pepper, and garlic powder, cooking until browned and no longer pink, about 7-8 minutes.
While the beef cooks, prepare the special sauce by whisking together the Greek yogurt, yellow mustard, pickle juice, and smoked paprika in a small bowl until smooth.
Finely shred the iceberg lettuce and dice the white onion and dill pickles.
Assemble the bowl by placing the shredded lettuce at the bottom and topping it with the warm cooked beef.
Add the diced onions, sliced pickles, and shredded cheddar cheese on top of the beef.
Drizzle the prepared special sauce over the entire bowl and garnish with toasted sesame seeds.