Mexican Seared Steaks With Jicama Salsa

Name: Mexican Seared Steaks With Jicama Salsa
Total time: 3 h 26 min
Yield: 4 servings
Ingredients: 1 knorr beef flavor bouillon cube; 2 tablespoons water; 4 tablespoons lime juice; 2 tablespoons chopped fresh cilantro; 2 cloves garlic finely chopped; 1/2 teaspoon ground cumin; 4 steak; 2 cups jicama peeled and finely diced, about 1/3 medium; 2 tomato; 1/2 cup red onion finely chopped; 1 orange

Knorr

11Ingredients

490Calories

3Hours

Ingredients

servings:

1 knorr beef flavor bouillon cube
2 tablespoons water
4 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic (finely chopped)
1/2 teaspoon ground cumin
4 steak
2 cups jicama (peeled and finely diced, about 1/3 medium)
2 tomato
1/2 cup red onion (finely chopped)
1 orange

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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.

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