Ann Arbor Cooks was another great source for cooking classes and for 5 years I enjoyed taking some of their classes. Unfortunately it closed in August, 2014 due to the owner wanting to spend more time with her family. This grilling class was the last class I participated in.
There is a lot going on in this salad as its name implies but the combination of flavors is delicious. This is one of three entrees that were made during an evening Ann Arbor Cooks class. The class size was 12 and we broke up into groups of 4 – our group made the beef entree. Another foursome made a shrimp recipe and a third made a chicken dish. All were very good and at the end of the class we all sat down to enjoy what we had made. Many steps can be made ahead of time which is something I always appreciate in a recipe.
Grilled Adobo Flank Steak
- 1 lb. flank steak
- juice of 1 orange and 1 lime
- 1 tbsp. adobo juice, from canned chipotle in adobo
- 2 tbsp. fresh cilantro leaves, minced
- 1 clove garlic, minced
- salt and pepper to taste
Combine marinade ingredients and pour over steak. Cover and refrigerate for an hour or so. The longer you marinate the meat the more intense the flavor. Preheat your grill and grill both sides over medium high heat until done. Transfer to a cutting board and let rest for 5 minutes before slicing super-thin across the grain.
Poblano Dressing:
- 2 whole poblano chili peppers, roasted, peeled and seeded (see my recipe for Roasted Peppers)
- 2 tbsp. sherry vinegar
- 1 tbsp. agave nectar
- 1 clove garlic, chopped
- 1/3 cup fresh cilantro leaves, chopped
Combine above ingredients along with 3/4 cup water in a blender. Season with salt and pepper to taste. The dressing will keep for up to 2 weeks.
Pickled Red Onions:
- 1/4 small red onion, thinly sliced
- 1 tbsp. sherry vinegar
- pinch of sugar
Combine above ingredients; cover and refrigerate. This too will keep for up to 2 weeks.
Spinach Salad for the Adobo Flank Steak:
- 2 ears of corn
- 1 tbsp. olive oil
- 1/4 small jicama, peeled and diced
- juice of 1 lime
- 12 oz. baby spinach leaves
- 1 avocado, diced
- 2 oz. queso fresco, crumbled
- fresh cilantro or parsley for garnish
Coat the ears of corn with oil. Grill until nicely marked on all sides about 5-7 minutes. Remove, cool and cut the kernels from the ears; set aside.
Put the spinach in a large bowl and add the corn, jicama, queso fresco and avocado. Pour half of the poblano dressing over the ingredients and toss to coat.
Mound the salad in the center of a large serving platter. Fan the steak slices on top of the salad. Spoon the pickled onion on top of the steak. Drizzle the entire platter with the leftover dressing. Garnish with cilantro if desired.
Recipe by cookingwithauntjuju.com
I am sharing this grilling recipe with Angie over at Fiesta Friday #69. I am thrilled to be a co-host this week, Cooking with Aunt Juju, along with Amanda from The Chunky Chef. Please join us in another great party during this Memorial holiday weekend 🙂
The kitchen of Ann Arbor Cooks with plenty of work space to make this delicious steak, sauce and salad! When the class is over we enjoy all of the goodies and whatever is left we get to take home.
This cooking class sounds like it was such a great experience for you! I’m sorry it closed, but I’m glad the owner also gets to spend more time with her family. I love all the the different things going on in this dish to make it so flavorful. Thanks for sharing! Happy FF, and have a fabulous weekend! 😀
This was a fun recipe to put together while working alongside 3 other cooks! Lots of good flavor Kaila. Happy Fiesta Friday and have a nice holiday weekend 🙂
Great recipe! I love grilling flank steak. Might try this over the weekend . I have been working with Chimichurri sauce lately with pork and steak. Need to get them posted. Have a great weekend and Happy FF!
Thanks – flank steak is a good cut of meat to marinate and grill. The chimichurri sauce sounds delicious – never made it before. Happy Fiesta Friday 🙂
Chimichurri is awesome. Full of fresh flavors. It is Argentinian / Brazilian used with there Churrasco style of cooking. I love it. Cilantro, Oregano, Garlic, Oil and Vinegar plus a few more ingredients thrown in. Here is one recipe http://www.bonappetit.com/recipe/chimichurri-marinade. I think I am going to do a series on this style. Happy FF. :)))
That cooking class sounds like a lot of fun!! I keep meaning to take a class, but it always slips my mind. So happy to be co-hosting with you today!! Enjoy your weekend 😀
Thanks Amanda – I love my cooking classes as I always learn something new and then of course I get to taste some good dishes. I’m having fun with you as a co-host – lots of yummy recipes. Happy FF 🙂
What a gorgeous salad and I love how the steak is prepared. I have just started cooking with adobo this last year. I was mistaken when I said I didn’t like chipotle. I had only had it in dishes when that’s the only thing I could taste. This will be a perfect dish for a light dinner.
Thanks Julie – adobo does add a different flavor to dishes. You do not want it to stand out too much! Gene use to smoke my homegrown jalapenos so I could make my own sauce. I love to cook/grill with flank steak 🙂
I agree! It pays to use a flank steak for these recipes. Smoked jalapenos? What a great idea! We always get o many of them and that would be another way to use them. Do you still have the sauce recipe?
Thank you for co-hosting Judi!
You’re welcome Julie – I do enjoy it as I get to spend more time looking at the different posts and commenting. Lots of good cooks/chefs in our group. Happy FF and have a nice holiday weekend 🙂
You too Judi! Thank you.
Enjoy co hosting 🙂 x
I always do Elaine – Happy Fiesta Friday 🙂
What a pity these classes finished – they look like so much fun! And that starter, too, looks perfect for a starter. Thanks for co-hosting this week, enjoy the ride!
Thanks Ginger – I have been a co-host a number of times and enjoy reading all of the different posts in depth that I never have enough time to do otherwise. As an educator/librarian there is always room to learn something new 🙂
Wow! This looks great! I will be first in line! 😀
Thanks – your plate is ready 🙂
Yum, Judi! I can smell the fragrances from this lovely dish just wafting through my computer! This is pure heaven! I love taking cooking classes and this sounded like a good one! 😀
Thanks Julianna – How could I go wrong with a class on shrimp, chicken and beef and then grilling. The four of us worked like crazy trying to coordinate all the ingredients and put it together in the few hours we had 🙂
What an awesome cooking class! It looks like a blast, and the food doesn’t look too bad either 😉
We all had a blast Sarah – some may like their meat cooked more but the group seemed to like it medium rare – just like a flank steak should be cooked 🙂
What a great dish Judi – love some of the cooking classes that you’ve taken over the years. I wish I had, perhaps baking would have been one that I would benefit from. Anyway, love the poblano dressing, I just cooked with poblanos today, I love the smoky flavor and the slight kick it gives. That’s one good looking salad right there :). Thanks for co-hosting, I’ll have to volunteer my services again soon to Angie. Happy Memorial Day weekend, your flank steak will go down nicely if you don’t already have anything lined up.
It would take me months to post all of the different classes I have taken. I guess that is the teacher in me – I just love to learn new things, especially when it comes to cooking or gardening. Actually, I should include “blogging” too – now there is an area I need to take classes on! Have a great holiday weekend and Happy FF Loretta 🙂
Oh wow excellent Aunt juju. … love the dressing…
Thanks Chitra – the poblanos give the dressing a little “kick” 🙂
This steak salad looks very tasty… the dressing must be amazing!
Thanks Margy – the whole meal was really good – I love poblanos – use to grow my own and I love the “heat” they bring to a recipe 🙂
Oh my, just the title alone has my mouth watering! What a divine dish, my husband would especially be all over this!
Thanks – the title is a mouthful, isn’t it? You sure know what’s in it before reading the ingredients. Flank steak is one of my favorite cuts to grill – I have all kinds of different recipes as flank steak pairs so well with so many spices/marinades 🙂
What a great grilled dish! I wish our gas grill was up and running! I’d love a taste.
Thanks – I have so many recipes using flank steak – you can make some wonderful meals with it. Happy FF 🙂
My husband likes steaks, and I think he would love this one too! Looks awesome!
Outside of filet mignons this is my favorite cut of beef to grill. You can change the flavor so much. Enjoy your week 🙂
It’s been a while since the last time I ate steak, and back then it didn’t look as delicious as this one! 😀
Thanks – nice to have even vegetarians (?) like the look of this recipe 🙂
Lovely. 🙂
Thanks 🙂
Looks like you really had fun at the cooking class. The grilled steak looks very flavorful and delicious😋👍
The guy in our group did the grilling – medium rare is just how everyone seemed to like it 🙂
Sounds so flavorful. My mouth is watering reading this. That dressing is a must-try. Thanks for the recipe, Juju. And too bad about the cooking class, sounds so fun! I should join a cooking class! 😃😃
Thanks Angie – the few classes I did take were informative and I always enjoy tasting a new dish and getting the recipe for it. I have another class Thursday night Banh Mi Sandwiches – sounds really good 🙂
That looks so yummy! My mouth is watering! Might have to give this recipe a go, thanks for sharing! 🙂
Thanks – flank steak is a quick and flavorful item to cook on the grill 🙂
Too bad they closed. I love taking cooking classes. The adobo flank looks pretty juicy. 😛
The flank steak was delicious along with the dressing, onions and spinach salad 🙂
Lots of good flavors in that salad.
Thanks Karen – it was fun to make a “salad” that was the whole meal 🙂