Skirt Steak Keto Burrito

Ingredients:

• 3/4 lb TD Bison or Beef Skirt Steak
• 2 tsp Olive Oil
• (1) 6 oz Can of Tomato Paste
• 2 Cups Water
• 2 Shallots, peeled and halved
• 6 Garlic Cloves, peeled
• 3 Bay Leaves
• 1 tsp Salt
• 1 tsp Ground Chili or 1 Whole Dried California Chile
• 8 Large Collard Leaves with the center stem removed
• Prepared Cauliflower Rice
• 4 TBLS Creme Fraiche or Sour Cream

Directions:

1. Sear the strips of meat in olive oil until browned on both sides. Add garlic cloves and shallots and cook in the olive oil for an additional minute. Add bay leaves, tomato paste, water, chili or whole chile and salt to the pan and cover and simmer for 2 hours, stirring occasionally to make sure that the meat does not adhere to the bottom of the pan. Remove from the heat and allow to come to room temperature.
2. Bring a medium pot of salted water to the boil and lightly blanch the collard greens – they just need a quick dip in the hot water to soften the leaves and make them pliable.
3. Cook the cauliflower rice according to instructions.
4. Assemble the burritos by layering the collard leaves and filling them with the cauliflower, the tender cooked beef and a dab of the sour cream or crème fraiche. Roll up and serve with the leftover pan sauce drizzled on top of the “burrito”.