Adobo-marinated Grass-fed Flank Steak With Spinach Salad

Name: Adobo-marinated Grass-fed Flank Steak With Spinach Salad
Prep time: 39 min
Cook time: 39 min
Total time: 39 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons adobo seasoning; 1 diced peeled avocado; 340 grams baby spinach leaves, washed and dried; 2 ears shucked corn; 2 Tbsps chopped fresh cilantro; 4 servings Fresh cilantro, for garnish; 1 garlic clove, chopped; 237 milliliters chopped peeled jícama, cut into 1/2-inch cubes; 1 Juice lime; 0 teaspoons kosher salt; 2 Tbsps fresh lime juice; 59 milliliters fresh orange juice; 28 grams queso fresco, crumbled; 118 milliliters diced bottled roasted red peppers; 454 grams grass-fed flank, skirt, or strip steak (about 1/2-inch-thick)

You can never have too many main course recipes, so give Adobo-marinated Grass-fed Flank Steak With Spinach Salad a try. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 30g of protein, 27g of fat, and a total of 445 calories. This recipe serves 4. Head to the store and pick up strip steak, avocado, juice of lime, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 39 minutes.

Instructions

Place steak in shallow dish.

Ingredients you will need

Steak

Whisk together next 5 ingredients (through garlic).

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Garlic

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Whisk

Pour marinade over steak, and coat both sides. Cover; refrigerate 1 hour.

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Marinade

Steak

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.

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Cooking Spray

Corn

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Grill Pan

Grill

Remove from grill, and let cool.

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Grill

Cut kernels from ears with a sharp knife; set aside.

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Knife

Remove steak from marinade, season both sides with salt. Grill 23 minutes per side or until internal temperature reaches 145 (for medium rare).

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Marinade

Steak

Salt

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Grill

Transfer to cutting board; let rest 5 minutes before slicing.

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Cutting Board

Toss jcama with lime juice. Put spinach in a large bowl.

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Lime Juice

Spinach

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Bowl

Add roasted peppers, reserved corn, jcama, avocado, and queso fresco. Toss with bottled Southwestern-style dressing (or our Roasted Poblano Dressing; get the recipe at Health.com/poblano).

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Queso Fresco

Avocado

Peppers

Poblano Pepper

Corn

Thinly slice steak against the grain. Divide salad among 4 plates, arranging steak on top.

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Grains

Steak

Sprinkle with cilantro; serve.

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Cilantro

Equipment

Ingredients

Servings:

2teaspoons

adobo seasoning 1

diced peeled avocado 340grams

baby spinach leaves, washed and dried 2

ears shucked corn 2Tbsps

chopped fresh cilantro 4servings

Fresh cilantro, for garnish 1

garlic clove, chopped 237milliliters

chopped peeled jícama, cut into 1/2-inch cubes 1

Juice lime 0teaspoons

kosher salt 2Tbsps

fresh lime juice 59milliliters

fresh orange juice 28grams

queso fresco, crumbled 118milliliters

diced bottled roasted red peppers 454grams

grass-fed flank, skirt, or strip steak (about 1/2-inch-thick)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.