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Juicy grass-fed steak mixed with fresh vegetables make this salad an irresistible summer lunch or dinner to share among family or friends.

Ingredients (5 servings)

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 reserved for tossing at the end
  • 2 tablespoons fresh lime juice
  • 2 tablespoons adobo seasoning
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, chopped
  • 1/4 teaspoon kosher salt
For the salad
  • 1 1/2 cups cherry tomatoes, halved
  • Olive oil cooking spray
  • 1 cup chopped peeled jicama, 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

Instructions

  • Place steak in shallow dish. Whisk together next 5 ingredients (through garlic). Pour marinade over steak, and coat both sides. Cover; refrigerate 1 hour.
  • Set grill or grill pan over medium-high heat. Remove steak from marinade, season both sides with salt. Grill 2-3 minutes per side or until internal temperature reaches 145 F (for medium rear). Transfer to cutting board; let rest 5 minutes before slicing.
  • Toss jicama with lime juice. Put spinach in a large bowl. Add roasted peppers, cherry tomatoes, jicama, avocado, and queso fresco. Toss with reserved 2 tablespoons fresh orange juice.
  • Thinly slice steak against the grain. Divide salad among 5 plates, arranging steak on top. Sprinkle with cilantro and serve.

Units per serving:

  • Protein: 3 (count as lean)
  • Carbohydrate: 1
  • Condiment: 1

Nutrition facts per serving:

  • 190 Calories (80 calories from fat)
  • 9g Fat
  • 20.5g Protein
  • 7g Net Carbs
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