Sea Salt & Cracked Pepper
Asian Steak and Spinach Salad
Soy sauce and lime-marinated steak with tangerine-flavored vinaigrette make a citrusy duo with salt and pepper almonds. If you don’t have tangerine olive oil, add a spritz of tangerine or lime juice to the vinaigrette.
Steak & Salad
  • 1/2 cup Sea Salt & Cracked Pepper Wonderful Almond Accents
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil, divided
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 pound flank steak, preferably grass-fed
  • 1 package (6 oz.) baby spinach leaves
  • 1/4 cup cilantro leaves
  • 1 medium red onion, cut in strips
Mix lime juice, soy sauce, 1 tablespoon 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.
Grill steak on a preheated grill, or sear on both sides in a well-oiled skillet to desired doneness.
Divide spinach and cilantro leaves onto four dinner plates.
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.
Thinly slice steak and place on salads. Sprinkle with Wonderful Almond Accents. Serve immediately.
Tangerine Vinaigrette
  • 6 tablespoons tangerine infused olive oil*
  • 2 tablespoons champagne vinegar (or part tangerine juice)
  • 1 teaspoon finely minced shallot
  • Kosher salt and pepper to taste.
  • *Purchase tangerine olive oil in a specialty store.
To make infused oil: with a sharp knife or peeler, carefully trim the zest – orange part only – of a well-washed tangerine.
Combine with 1 cup good quality olive oil in a small saucepan.
Warm over medium heat for 10 minutes, do not simmer. Cool completely.
Strain peel; pour into a clean covered jar.
Store in a cool dark place for up to one month. Discard if any signs of spoilage.
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Sea Salt & Cracked Pepper
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