Adobo-marinated Grass-fed Flank Steak With Spinach Salad

steak salad
Yunhee Kim



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 at

5. Thinly slice steak against the grain. Divide salad among 4 plates, arranging steak on top. Sprinkle with cilantro; serve.

Nutrition Information

  • Calories per serving386
  • Fat per serving15
  • Saturated fat per serving4
  • Monounsaturated fat per serving8
  • Polyunsaturated fat per serving2
  • Protein per serving30
  • Carbohydrates per serving36
  • Fiber per serving14
  • Cholesterol per serving51
  • Iron per serving6
  • Sodium per serving649
  • Calcium per serving111