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Churrasco on a Bed of Baby Spinach Tossed in Lime Dressing

Rated as 4 out of 5 Stars

"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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41 m servings 638
Original recipe yields 4 servings


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  1. 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.
  2. Heat a large skillet over medium-high heat. Add steak in a single layer; cook until browned, about 3 minutes per side.
  3. 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.
  4. 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

Per Serving: 638 calories; 53 15.8 27.1 62 3172 Full nutrition

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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...