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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 :

• 3/4 cup olive oil, divided
• 1/4 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 1/2 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
• 1/2 cup cubed mozzarella cheese
• 2 leaves fresh basil, chopped

Instructions :

Prep : 35M	Cook : 4M	Ready in : 41M

• 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.

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.

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