Skirt Steak Taco Salad With Homemade Chips

For The Steak:

Ingredients:
1 @5280meat skirt steak
@flavorgod Himalayan Pink Salt & Pink Peppercorn
1T melted ghee/butter (I used @omgheebutter)

Instructions:
Heat grill to 400-450* in order to get a good sear on your steak. Place steak on hot grill for about 2 minutes each side. A skirt steak is much thinner than other cuts, so it cooks fast. Turn heat down once you’ve seared each side to about 300-325* and cook for 1-2 minutes each side (depending on how you like your steak prepared). Brush with melted ghee and season with Himalayan Pink Salt & Pink Peppercorn.

For The Chips:
(makes about 10-12 chips depending on how thick you cut them):

Ingredients:
1/2 c. Gluten free flour (I used @ottos_cassava_flour)
1/4 c. Melted butter/ghee (I used @omgheebutter)
¼ c. water @flavorgod Himalayan Pink Salt & Pink Peppercorn & Taco Tuesday
2-3T @5280meat bacon grease or cooking oil of your choice

Directions:
Mix your flour, 2T melted ghee, Taco Tuesday & water in bowl. Form dough into one ball (you may need to add a bit more water if mixture is too dry) and gently roll out into one large tortilla on wax paper, turning your dough every few rolls and seasoning with Taco Tuesday. On the stovetop (on a griddle or flat pan) cook your tortilla for about 2 minutes per side on medium heat, or until the sides get golden brown. Set aside and let cool. Once cool, cut tortilla into triangle chip shapes. In a separate pan, add bacon fat/cooking oil on medium heat and place chips in the pan and lightly fry for about 1-2 minutes per side until crisp. Once crisped, remove from pan and immediately season with Himalayan Pink Salt & Pink Peppercorn & Taco Tuesday!

Assembly:
1. Fill a bowl with lettuce, tomatoes, and onions. I added grilled corn and crumbled smoked bacon. Top with grilled steak. Serve with chips and a side of guacamole or your favorite salsa!