CHURRASCO ON A BED OF BABY SPINACH TOSSED IN LIME DRESSING

Churrasco on a Bed of Baby Spinach Tossed in Lime Dressing image

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.

Provided by La Cocina De Christine

Categories Everyday Cooking

Time 41m

Yield 4

Number Of Ingredients 16

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 15.8 g, Cholesterol 61.8 mg, Fat 53 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 11.2 g, Sodium 3172.3 mg, Sugar 6.5 g