For carne asada:
In a small saucepan, heat the avocado oil. Add garlic and cook until fragrant, about 1 minute. Add the chili powder, vinegar, oregano and water and cook over low heat, whisking occasionally, until the marinade thickens slightly, about 3 minutes. Add salt to taste and transfer marinade to large baking dish and let cool completely. Add steak and turn to coat; cover and refrigerate overnight.
For chipotle caramelized onions:
In a large sauté pan, heat coconut oil. Add chorizo (if using) over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer chorizo to a bowl. In the sauté pan add onions and chipotle powder, salt and pepper and cook until caramelized, about 15 minutes. Add chorizo.
For salsa verde:
Roast the tomatillos, chilies and garlic on a baking sheet in a 500-degree oven for about 5 minutes, flipping about halfway through. They will be going from lime green to olive while getting soft and edges turning black. Cool and transfer to a blender, including the juices that have accumulated during the roasting. Add cilantro and water and blend to a coarse purée. Pour into serving dish. Rinse the chopped onion under cold water and shake off excess moisture. Stir into salsa and season with salt, about a ½ teaspoon. Makes about 2 cups.
To prepare, grill the steak over medium heat, turning every 2 to 3 minutes (to help ensure it cooks evenly) for about 8-10 minutes for a medium-rare steak. Take off the grill and put on a plate, then cover with foil. Let the steak rest for about 5-8 minutes so the juices evenly distribute throughout the steak. Slice and serve with your onions, avocado, lime wedges, radishes, cilantro and salsa verde. Serves 6.
We want to show people that eating healthy can be easy and delicious! As such, Progressive Paleo makes pre-packaged Paleo meals for pickup or delivery. Our meals are free of refined sugars, dairy, soy, legumes, grains, gluten or white potatoes. We use grass-fed beef and free-range poultry, and all of our proteins are hormone-free. As much as possible we also use local, organic produce. Our focus is to help people get back to clean eating.
— Submitted by co-owner Ramsey Lowe and co-owner/chef Pete Moreno