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Mexican Seared Steaks with Jicama Salsa

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    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.