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Mexican Seared Steaks with Jicama Salsa

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories290
Calories from Fat90
Total Fat10g
Saturated Fat3.5g
Trans Fat0.5g
Polyunsaturated Fat0.5g
Monounsaturated Fat4g
Cholesterol85mg
Sodium680mg
Total Carbs18g
Dietary Fiber5g
Sugars8g
Protein33g
Vitamin D0%
Calcium6%
Iron30%
Potassium809mg
Omega-30g
Omega-61g
Vitamin C90%
Vitamin A15%

  • 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.