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My review
Churrasco on a Bed of Baby Spinach Tossed in Lime Dressing
La Cocina De Christine
"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."
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Ingredients
41 m servings 638 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- 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
Per Serving: 638 calories; 53 g fat; 15.8 g carbohydrates; 27.1 g protein; 62 mg cholesterol; 3172 mg sodium. Full nutrition
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Newest
8/27/2016
The marinade for the meat is excellent! I only had 2 hours for marinating time and the meat came out super tender. I'm anxious to try this again when I can let it sit in the fridge all night. Th...