Adobo-marinated Grass-fed Flank Steak With Spinach Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 1 |
|
Ingredients:
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 |
2 ears shucked corn |
olive oil cooking spray |
1 cup chopped peeled jícama, 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 |
Directions:
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 145° (for medium rare). Transfer to cutting board; let rest 5 minutes before slicing.
4. Toss jícama with lime juice. Put spinach in a large bowl. Add roasted peppers, reserved corn, jícama, avocado, and queso fresco. Toss with bottled Southwestern-style dressing (or our Roasted Poblano Dressing; get the recipe /poblano).
5. Thinly slice steak against the grain. Divide salad among 4 plates, arranging steak on top. Sprinkle with cilantro; serve.
|
|