Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Savory pan-seared skirt steak cooked to perfection with baby spinach salad tossed in a zesty homemade lime dressing. Serve with a red wine, such as Redgate Shiraz.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix 2 tablespoons olive oil, balsamic vinegar, 1 tablespoon kosher salt, 1 tablespoon black pepper, garlic, sazon seasoning, and red pepper flakes together in a large bowl. Add flank steak; mix until well-coated.

  • Heat a large skillet over medium-high heat. Add steak in a single layer; cook until browned, about 3 minutes per side.

  • Whisk remaining 2/3 cup olive oil, juice of 2 limes, zest of 1 lime, remaining 1 tablespoon kosher salt, remaining 1 tablespoon black pepper, and garlic powder in a large bowl to make dressing.

  • Place onion, baby spinach, tomatoes, mozzarella cheese, and basil in bowl with dressing; toss until combined. Serve salad with steak.

Cook's Notes:

Use skirt steak instead of flank steak if desired.

Substitute table salt for the kosher salt if preferred.

For best flavor, marinate the meat overnight in the refrigerator.

Nutrition Facts

638 calories; protein 27.1g; carbohydrates 15.8g; fat 53g; cholesterol 61.8mg; sodium 3172.3mg. Full Nutrition