Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad

• For the steak
• 1 pound grass-fed flank, skirt, or strip steak (about 1/2-inch-thick)
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 teaspoons adobo seasoning
• 2 tablespoons chopped fresh cilantro
• 1 garlic clove, chopped
• 1/4 teaspoon kosher salt
• For the salad
• 2 ears shucked corn
• Olive oil cooking spray
• 1 cup chopped peeled jicama, cut into 1/2-inch cubes
• Juice of 1/2 lime
• 12 ounces baby spinach leaves, washed and dried
• 1/2 cup diced bottled roasted red peppers
• 1 diced peeled avocado
• 1 ounce queso fresco, crumbled
• Fresh cilantro, for garnish

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.
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.
3. Remove steak from marinade, season both sides with salt. Grill 2-3 minutes per side or until internal temperature reaches 145u0b0 (for medium rare). Transfer to cutting board; let rest 5 minutes before slicing.
4. Toss jicama with lime juice. Put spinach in a large bowl. Add roasted peppers, reserved corn, jicama, avocado, and queso fresco. Toss with bottled Southwestern-style dressing (or our Roasted Poblano Dressing; get the recipe at Health.com/poblano).
5. Thinly slice steak against the grain. Divide salad among 4 plates, arranging steak on top. Sprinkle with cilantro; serve.

skirt, orange juice, lime juice, fresh cilantro, garlic, kosher salt, salad, corn, olive oil cooking spray, peeled juedcama, lime, baby spinach, red peppers, avocado, queso fresco, fresh cilantro

Taken from www.myrecipes.com/recipe/adobo-marinated-grass-fed-flank-steak-with-spinach-salad (may not work)