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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 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

Description

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