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Recipes

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

  1. Preheat oven to 425 degrees.
  2. 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.
  3. While still blending, add in 2 tablespoons of extra virgin olive oil until emulsified.
  4. Place raw steak in a bowl and cover with half of the mixture from the blender.
  5. 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.
  6. Toss 1 1/2 pounds of sliced medium red potatoes with the dressing from the bowl.
  7. Place potatoes on a baking sheet, cover with foil, and roast for 20 minutes.
  8. Remove foil, lower heat to 350 degrees, and roast for about 25 minutes.
  9. While potatoes are cooking, take marinated steak and cook it on the grill or in a skillet.
  10. 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.
  11. Toss thoroughly, then add the rest of the ancho-chile dressing from earlier. Season with salt and serve.

Tags: Dinner, Cooking, Recipes, Food, Lunch

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