You know how they say you shouldn't go food shopping when you are hungry? Well, I think people should be warned about checking out recipes when hungry too because it ends up making you ravenous. That's how I feel after looking at this recipe for Mexican seared steaks with jicama salsa. I love a good seared steak so of course my mouth is watering and I'm cursing my computer screen for not letting me take a bite. I guess I'll just have to make my own.
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I'm a huge steak lover and I'm also a huge jicama lover, so the idea of combining the two sounds fantastic to me. This recipe also makes use of lime for the steak marinade and oranges for the the jicama salsa. I don't know about you, but I flip for citrus on my steak, it's so delicious!
Mexican Seared Steaks with Jicama Salsa
Ingredients
1 Knorr® Beef flavor Bouillon Cube
2 Tbsp. boiling water
4 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
4 (1-inch thick about 5 oz. each) beef tenderloin steaks [or 1-1/4 lb. sirloin, skirt or flank steak]
2 cups peeled and finely diced jicama (about 1/3 medium)
2 medium tomatoes, seeded and chopped
1/2 cup finely chopped red onion
1 large peeled, sectioned and chopped orange [or 1 can (11 oz.) mandarin oranges]
Directions:
Combine bouillon cube with water. Add 1 tablespoon lime juice, 1 tablespoon cilantro, garlic and cumin. Combine steaks with bouillon mixture in large self-closing plastic bag; turn to coat. Close bag and marinate in refrigerator 3 to 24 hours.
Meanwhile, for Jicama Salsa, toss jicama, tomatoes, onion, orange and remaining lime juice and cilantro in medium bowl; set aside.
Cook steaks on hot grill or grill pan, turning once, until desired doneness, about 6 minutes. Serve with Jicama Salsa.
Image via Making Life Better
