Cat Cora’s Asian Steak and Spinach Salad!

  January 17, 2013  |    Blog


In case you missed our last awesome recipe from Cat Cora, known for winning Iron Chef America, no worries; there’s more! After being lucky enough to have her serve us a five course meal, we can tell you that all of her food is absolutely scrumptious so it’s hard to pick which recipe to share. After mulling it over, we decided to go with her Asian Steak and Spinach Salad!

Flank steak is used in this recipe. It’s a fairly lean cut of beef , (a 3-ounce serving has 158 calories, 6 g fat and 3 g saturated fat) and a great source of protein and iron! It has 15% of your daily iron intake. How awesome is that?—This is especially important sincelow iron stores are fairly common in women and leads to exhaustion. Both protein and iron are important for strong muscles and bones. Hello svelte bodies!

Don’t even get us started on the nutrients in spinach! There’s an abundant supply of vitamins and minerals. They include vitamin K, vitamin C, vitamin E, zinc and selenium; just to name a few!

Asian Steak and Spinach Salad
Serves: 4

Steak and Salad


  • ½ cup Sea Salt and Cracked Pepper Wonderful Almond Accents
  • 3 tbsp. lime juice
  • 3 tbsp. soy sauce
  • 2 tbsp. olive oil, divided
  • 1 tbsp. brown sugar
  • 2 gloves garlic, minced
  • 1 lb. flank steak, preferably grass-fed
  • 1 package (6 oz.) baby spinach leaves
  • ¼ cup cilantro leaves
  • 1 medium red onion, cut in strips


  1. Mix lime juice, soy sauce, 1 tbsp olive oil, brown sugar and garlic in a zip-top bag or shallow dish. Add flank steak, turn to coat. Let stand 15 minutes to marinate.
  2. Grill steak on a preheated grill or sear on both sides in a well-oiled skillet to desired doneness.
  3. Divide spinach and cilantro leaves onto four dinner plates.
  4. In a medium skillet, heat one tablespoon olive oil. Add sliced onion; stir over medium-high heat until lightly browned, about 3 minutes. Arrange hot onion slices over greens.
  5. Thinly slice steak and place on salads. Sprinkle with Wonderful Almond Accents. Serve immediately.

Tangerine Vinagrette


  • 6 tbsp. tangerine infused olive oil (purchase tangerine olive oil in a specialty store)
  • 2 tbsp. champagne vinegar (or part tangerine juice)
  • 1 tsp. finely minced shallot
  • Kosher salt and pepper to taste


  1. To make infused oil: with a sharp knife or peeler, carefully trim the zest – orange part only – of a well-washed tangerine.
  2. Combine with 1 cup good quality olive oil in a small saucepan.
  3. Warm over medium heat for 10 minutes, do not simmer. Cool completely.
  4. Strain peel; pour into a clean covered jar.
  5. Store in a cool dark place for up to one month. Discard if any signs of spoilage.

tammylyssiecat_coraRecipe from:

Do you ever cook flank steak? How do you usually serve it?

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