MEXICAN SEARED STEAKS WITH JICAMA SALSA
SERVES 4
PREP TIME: 20 Minute(s)
MARINATE TIME: 3 Hour(s)
COOK TIME: 6 Minute(s)
INGREDIENTS
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1 Knorr® Beef flavor Bouillon Cube, crumbled
2 Tbsp. boiling water
4 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 cloves garlic, finely chopped
1/2 tsp. ground cumin
4 beef tenderloin steaks, 1 inch thick (about 5 oz. ea.) 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 orange, peeled, sectioned and chopped OR 1 can (11 oz.) mandarin oranges, undrained
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PREPARATION
- 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.
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