Adobo-marinated Grass-fed Flank Steak With Spinach Salad

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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