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Red RomaBlend® Cubano Salad

Prep Time
25 minutes
Total Time
24 hrs and 25 minutes
Skill Level


  • 3 cups Mann’s Red RomaBlend®
  • 1 teaspoon grated lime zest + 2 tablespoons lime juice
  • ¼ cup orange juice
  • 4 tablespoons extra virgin olive oil, divided
  • 1 garlic clove, minced
  • 2 tablespoons fresh oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper, to taste
  • 1 pound skirt steak
  • 1 tablespoon honey
  • 2 Roma tomatoes, sliced
  • ½ white onion, thinly sliced
  • 6 radishes, thinly sliced
  • 1 avocado, cubed

The Method

In a small bowl, whisk together the lime zest, juices, 2 tablespoons olive oil, garlic, oregano, cumin, 1 teaspoon salt and ½ teaspoon black pepper and blend until smooth.

In a glass baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Cover with plastic wrap and refrigerate up to 24 hours.

Heat a grill pan on medium-high and oil lightly. Remove the steak from the marinade and allow the excess to drip off. Season with salt and pepper and grill, turning once, until lightly charred, about 3-5 minutes per side. Allow the steak to rest for 5 minutes before slicing it against the grain.

Take reserved ¼ cup of marinade and add several tablespoons of olive oil, along with 1 tablespoon of honey. Whisk to combine and taste for seasoning. In a large bowl, combine the Red RomaBlend, tomatoes, onion, radishes and avocado. Drizzle with the reserved marinade and toss gently.

Serve salad immediately with the grilled skirt steak on top.

Makes 4 entree salads

Nutrition Facts
Serving Size: 385g | Servings: 4
Amount Per Serving
Calories 430 | Total Fat 28g (sat fat 7g trans 0g) | Cholesterol 70mg | Sodium 150mg | Total Carbohydrate 14g | Dietary Fiber 6g | Sugars 4g | Protein 33g | Vitamin D 0% | Calcium 8% | Iron 40% | Potassium 20%

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