Adobo-Marinated Grass-Fed Flank Steak
with Spinach Salad and Roasted Poblano Dressing

Cows are ruminants, which means they have more than one stomach and their digestive systems are specifically designed to break down grasses into proteins and fats to meet their nutritional needs. They are not naturally meant to eat corn and other grain. Grain feeding—the fastest, cheapest way to produce the most beef—is not only unnatural for cows but also has profound consequences for us. To counteract and prevent the damage caused by eating food that is difficult for them to digest, coupled with cramped living conditions, feedlot cattle are often routinely fed antibiotics, which can remain in the meat we buy after the cows are slaughtered. It’s not any better for us to routinely consume antibiotics than it is for cows.

Thankfully there is an increasingly available alternative across the country: grass-fed beef can now be found in many natural-food markets and even purchased directly from many of the ranchers themselves. Not only is it kinder to the living animals but grass feeding makes for far better tasting beef, with about half the fat of typical grain-fed beef and more omega-3 fatty acids and other nutrients than its feedlot cousin. Check out Eatwild.com online (see Resources, page 283) for a directory of pasture-raised beef available close to your home.

Adobo seasoning is a mixture of onion powder, garlic powder, pepper, cumin, oregano, and cayenne. It is absolutely delicious on beef, poultry, and grilled vegetables. It can be found in the Mexican or Latino foods section of many supermarkets, but my favorite version of adobo seasoning is at Penzeys Spices (see Resources, page 283). Note that for this recipe you can use the grill to roast the red bell and poblano peppers for the salad and dressing.

Serves 4

For the steak

1 pound grass-fed flank, skirt, or strip steak (about 1/2 inch thick)
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons adobo seasoning
2 tablespoons chopped fresh cilantro leaves
1 garlic clove, chopped
1/4 teaspoon kosher salt
For the pickled red onions
1/4 small red onion, thinly sliced (1/4 cup)
1 tablespoon sherry vinegar
Pinch of sugar

For the spinach salad

2 ears corn, husked
Olive oil, grapeseed, or canola spray
Roasted Poblano Dressing (page 260)
N small to medium jícama (5 ounces)
Juice of 1/2 lime
12 cups baby spinach leaves, washed and dried (about 12 ounces)
1 large red bell pepper, grill-roasted (page 74), peeled, seeded, and diced, or K cup diced store-bought, drained, roasted red peppers
1 medium avocado, cut in 1/2-inch dice
1 ounce queso fresco, crumbled (1/4 cup)
Kosher salt (optional)
Fresh cilantro leaves, for serving

Preparation

Prepare the steak. Place the steak in a shallow pan just big enough to hold it. Whisk together the orange juice, lime juice, adobo spice, cilantro, and garlic. Pour over the steak and turn the steak over to fully coat with the marinade. Cover and refrigerate for 1 hour. Prepare the pickled red onions. Place the red onion in a small bowl and add the sherry vinegar and sugar. Stir to combine. Cover the bowl and refrigerate for at least 30 minutes and up to 8 hours.

Prepare a medium-high grill or set a grill pan over medium-high heat.

Lightly spray the corn all over with oil and place on the grill. Grill until nicely marked on all sides, turning with tongs as necessary, about 5 minutes total. Remove from the grill and let cool. When cool enough to handle, use a sharp knife to cut the kernels from the ears and set them aside. Discard the ears.

Prepare the roasted poblano dressing.

Remove the steak from the marinade and season on both sides with salt. Grill until the outside has nice grill marks and the center is pink, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.

While the steak is resting, finish the spinach salad. Peel the jícama and cut it into 1/2-inch dice; you should have 1 cup. Toss with the lime juice and set aside. Put the spinach in a large bowl. Add the roasted peppers, the reserved corn, and the jícama. Add the avocado and queso fresco. Pour half of the roasted poblano dressing over the ingredients and toss to coat well. Taste and season with a pinch of salt if desired.

Thinly slice the steak against the grain.

Mound the salad in the center of a large serving platter. Fan the steak slices on top of the salad. Spoon the pickled onion with its juice on top and sprinkle with cilantro leaves. Serve.

Roasted Poblano Dressing

Mildly spicy poblano chiles are roasted to soften them and add delicious, smoky flavor. When blended with the other ingredients the peppers become a creamy, emulsified dressing. Serve this with Adobo-Marinated Grass-Fed Flank Steak with Spinach Salad (page 179) or whenever you want to add or highlight southwestern flavors—on grilled poultry or meat or on a simple salad of corn, tomatoes, avocado, and jícama, for example.

Makes 1 cup

Ingredients

2 whole poblano chiles, roasted (page 74), peeled, and seeded
4 teaspoons sherry vinegar
1 tablespoon agave syrup or honey
1 garlic clove
1/4 teaspoon kosher salt
1/3 cup fresh cilantro leaves

Preparation

In a blender, combine the poblano chiles, vinegar, agave syrup, garlic, salt, and 3/4 cup water. Blend until well combined but not completely smooth, about 20 seconds. Add the cilantro and pulse a few times until it is chopped. Store in a tightly covered container in the refrigerator for up to 2 days.