Chipotle Flank Steak
Apple-Blueberry Spinach Salad
Ingredients
- 2 lb flank steak, trimmed
- 6 cloves garlic, minced
- 1 cup chopped fresh cilantro
- ½ cup fresh orange juice
- ⅓ cup coconut aminos
- ¼ cup fresh lime juice
- ¼ cup avocado oil
- 1 Tbsp ground cumin
- 1½ tsp ground chipotle chile pepper
- 1 lime, cut into wedges
Instructions
- Place steak in a large zip-top plastic freezer bag. Whisk together garlic and next 7 ingredients; reserve ½ cup marinade. Pour remaining marinade over steak; seal and chill 30 minutes to overnight.
- Remove steak from marinade; discard marinade. Cook 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 (10-oz) pkg baby spinach
- 1 cup blueberries
- 1 apple, finely chopped
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil
Side Dish Instructions
- Combine spinach, blueberries, and apple in a bowl.
- Whisk together vinegar and mustard; gradually whisk in oil. Pour over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
123
|
457
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 8 | 9 | 17 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 304 | 77 | 381 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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