Adobo-Marinated Grass-Fed Flank Steak With Spinach

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions