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Churrasco On A Bed Of Baby Spinach Tossed In Lime Dressing

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Recipe Summary Churrasco On A Bed Of Baby Spinach Tossed In Lime Dressing

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.

Ingredients | Diy Cane Bed

¾ cup olive oil, divided

¼ cup balsamic vinegar

2 tablespoons kosher salt, divided

2 tablespoons crushed black pepper, divided

2 cloves garlic, minced

1 tablespoon Miami-style sazon seasoning (sazon completa)

1 teaspoon red pepper flakes

1 ½ pounds flank steak, trimmed and cut into 2-inch cubes

1 lime, juiced

1 lime, zested and juiced

1 tablespoon garlic powder

1 onion, thinly sliced

1 (5 ounce) bag baby spinach leaves

2 Roma tomatoes, thinly sliced

½ cup cubed mozzarella cheese

2 leaves fresh basil, chopped

Directions

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.

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.

Info | Diy Cane Bed

prep: 35 mins cook: 6 mins total: 41 mins Servings: 4 Yield: 4 servings

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