Mexican Seared Steaks with Jicama Salsa

Mexican Seared Steaks with Jicama Salsa

Cook up Knorr's delicious Mexican Seared Steaks with Jicama Salsa. A recipe that's quick and easy to make but flavorful to eat!
  • 6 mins

    Cooking Time

  • Difficulty

  • 20 mins

    Prep Time

  • 4 People


  • 1 Knorr® Beef flavor Bouillon Cube(s)
  • 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

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 290.0
Calcium (g) 6.0 %
Carbohydrates (g) 18.0 g
Cholesterol (g) 85.0 mg
Fat (g) 10.0 g
Fiber (g) 5.0 g
Iron (g) 30.0 %
Monounsaturated Fat (g) 4.0 g
Potassium (g) 809.0 mg
Protein (g) 33.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 680.0 mg
Sugars (g) 8.0 g
Trans Fat (g) 0.5 g

See nutrition information for saturated fat content.

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