Yunhee Kim
Prep Time
30 Mins
Cook Time
9 Mins
1 hour
Makes 4 servings (serving size: 3 cups spinach and 4 ounces steak)

How to Make It

Step 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.

Step 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.

Step 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.

Step 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

Step 5

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

Ratings & Reviews

ChelleyBones's Review

June 21, 2009
This dish was absolutely amazing. The steak was tender and juicy. I would make this again for a picnic. I omitted the jicama and queso fresco since what I had was no longer good. I instead used a mexican cheese blend. I also forgot to use the dressing and decided it was so much better without it since the avocado and juices from the meat made an excellent one.