Seared Chipotle-Spiced Flank Steak
Apple-Spinach Salad
Ingredients
- ¾ lb flank steak, trimmed
- 2 cloves garlic, minced
- ⅓ cup chopped fresh cilantro
- 3 Tbsp fresh orange juice
- 2 Tbsp coconut aminos soy-free sauce
- 2 Tbsp fresh lime juice
- 2 Tbsp avocado oil
- ½ Tbsp ground cumin
- ¾ tsp ground chipotle chile pepper
- ½ lime, cut into wedges
Instructions
- Place steak in a large zip-top plastic bag.
- Whisk together garlic and next 7 ingredients; reserve ¼ cup marinade. Pour remaining marinade over steak; seal and chill 30 minutes to overnight.
- Remove steak from marinade; discard marinade. Sprinkle steak lightly with salt and pepper.
- Cook steak in a greased cast-iron skillet or grill pan over medium-high heat 6 minutes per side or to desired doneness.
- Let stand 10 minutes before thinly slicing across the grain. Serve with reserved marinade and lime wedges.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 1 apple, finely chopped
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 Tbsp extra virgin olive oil
Side Dish Instructions
- Combine spinach and apple in a serving bowl. Whisk together vinegar and mustard; slowly whisk in oil.
- Pour dressing over salad, and toss.
Paleo Meal Plan
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