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Core Knowledge
Recipes
Contents
Ancho-Cumin Steak Salad
- Cook Time
- 45 minutes
- Serves
- 6
- Calories
- 370
- Protein
- 29g
- Total Fat
- 16g
- Saturated Fat
- 3.5g
- Carbohydrates
- 29g
- Dietary Fiber
- 5g
Ingredients
- 36 oz sliced flank steak
- 3/4 tbsp orange juice
- 1 tbsp Dijon mustard
- 1/2 tsp ground cumin seed
- 1/3 tsp grated orange zest
- 1 1/2 tsp salt
- 1/2 tsp honey
- 1/8 tsp ancho-chile powder
- 2 1/2 tbsp extra virgin olive oil
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp minced garlic
- 1 1/2 lb medium red potatoes
- 1/4 lb roasted corn kernels
- 3 oz roasted artichoke hearts
- 2 oz roasted red bell peppers
- 3/4 oz kalamata olives, sliced
- 1/4 cup cilantro
- 1/4 cup parsley
- 3 oz roasted tomatoes
- 2 1/2 oz spinach
Preparation
- Preheat oven to 425 degrees.
- In a blender, mix 3/4 tablespoon of orange juice, 1/4 tablespoon of Dijon mustard, 1/2 teaspoon of ground cumin seed, 1/3 teaspoon of grated orange zest, 1 1/2 teaspoons of salt, 1/2 teaspoon of honey, and an 1/8 teaspoon of ancho-chile powder.
- While still blending, add in 2 tablespoons of extra virgin olive oil until emulsified.
- Place raw steak in a bowl and cover with half of the mixture from the blender.
- In a large bowl, whisk together 3/4 tablespoon of Dijon mustard, 1/2 tablespoon of extra virgin olive oil, 1/4 teaspoon of dried basil, 1/4 teaspoon of dried oregano, 1/4 teaspoon of dried thyme, and a 1/4 teaspoon of minced garlic.
- Toss 1 1/2 pounds of sliced medium red potatoes with the dressing from the bowl.
- Place potatoes on a baking sheet, cover with foil, and roast for 20 minutes.
- Remove foil, lower heat to 350 degrees, and roast for about 25 minutes.
- While potatoes are cooking, take marinated steak and cook it on the grill or in a skillet.
- In a large bowl, toss cooked potatoes with cooked flank steak, 1/4 pound of roasted corn kernels, 3 ounces of roasted artichoke hearts, 2 ounces of roasted red bell peppers, 3/4 ounce of sliced kalamata olive, 1/4 cup of cilantro, 1/4 cup of parsley, 3 ounces of roasted tomatoes, and 2 1/2 ounces of spinach.
- Toss thoroughly, then add the rest of the ancho-chile dressing from earlier. Season with salt and serve.
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