Directions

1. 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.
2. Meanwhile, for Jicama Salsa, toss jicama, tomatoes, onion, orange and remaining lime juice and cilantro in medium bowl; set aside.
3. Cook steaks on hot grill or grill pan, turning once, until desired doneness, about 6 minutes. Serve with Jicama Salsa.