Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad Recipe

Name: Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the steak; 1 pound grass-fed flank, skirt, or strip steak (about 1/2-inch-thick); 1/4 cup fresh orange juice; 2 tablespoons fresh lime juice; 2 teaspoons adobo seasoning; 2 tablespoons chopped fresh cilantro; 1 garlic clove, chopped; 1/4 teaspoon kosher salt; For the salad; 2 ears shucked corn; Olive oil cooking spray; 1 cup chopped peeled jicama, cut into 1/2-inch cubes; Juice of 1/2 lime; 12 ounces baby spinach leaves, washed and dried; 1/2 cup diced bottled roasted red peppers; 1 diced peeled avocado; 1 ounce queso fresco, crumbled; Fresh cilantro, for garnish

Servings: persons

For the steak
1 pound grass-fed flank, skirt, or strip steak (about 1/2-inch-thick)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons adobo seasoning
2 tablespoons chopped fresh cilantro
1 garlic clove, chopped
1/4 teaspoon kosher salt
For the salad
2 ears shucked corn
Olive oil cooking spray
1 cup chopped peeled jicama, cut into 1/2-inch cubes
Juice of 1/2 lime
12 ounces baby spinach leaves, washed and dried
1/2 cup diced bottled roasted red peppers
1 diced peeled avocado
1 ounce queso fresco, crumbled
Fresh cilantro, for garnish

1
Place steak in shallow dish. Whisk together next 5 ingredients (through garlic). Pour marinade over steak, and coat both sides. Cover; refrigerate 1 hour.
2
Prepare medium-high grill, or set grill pan over medium-high heat. Coat corn with cooking spray; grill about 5 minutes or until well-marked on all sides. Remove from grill, and let cool. Cut kernels from ears with a sharp knife; set aside.
3
Remove steak from marinade, season both sides with salt. Grill 2-3 minutes per side or until internal temperature reaches 145u00b0 (for medium rare). Transfer to cutting board; let rest 5 minutes before slicing.
4
Toss jicama with lime juice. Put spinach in a large bowl. Add roasted peppers, reserved corn, jicama, avocado, and queso fresco. Toss with bottled Southwestern-style dressing (or our Roasted Poblano Dressing; get the recipe at Health.com/poblano).
5
Thinly slice steak against the grain. Divide salad among 4 plates, arranging steak on top. Sprinkle with cilantro; serve.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the steak, 1 pound grass-fed flank, skirt, or strip steak (about 1/2-inch-thick), 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, and more.

Yes, Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad

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