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Mexican Seared Steaks With Jicama Salsa
KNORR11Ingredients
3Hours
80Calories
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Ingredients
US|METRIC
4 SERVINGS
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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.
NutritionView More
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80Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories80Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium10mg0% |
Potassium390mg11% |
Protein2g4% |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber7g28% |
Sugars4g8% |
Vitamin A15% |
Vitamin C100% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.