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Adobo-marinated Grass-fed Flank Steak With Spinach Salad

Yunhee Kim
Prep time 30 mins
Cook time 9 mins
Marinate time 1 min

Makes 4 servings (serving size: 3 cups spinach and 4 ounces steak)


  • 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

Nutrition Information

  • calories 386
  • fat 15 g
  • satfat 4 g
  • monofat 8 g
  • polyfat 2 g
  • protein 30 g
  • carbohydrate 36 g
  • fiber 14 g
  • cholesterol 51 mg
  • iron 6 mg
  • sodium 649 mg
  • calcium 111 mg

How to Make It

  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.