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Seared Steaks with Jicama Salsa

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  • Marinate time

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  • 1 Knorr® Beef flavored Bouillon Cube(s)
  • 1 Knorr® Garlic MiniCube(s), crumbled
  • 2 Tbsp. boiling water
  • 4 Tbsp. lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 1/2 tsp. ground cumin
  • 4 (1 in. thick) beef tenderloin steaks or 1 1/4 lb sirloin, skirt or flank steak (about 5 oz. ea.)
  • 2 cups peeled and finely diced jicama (about 1/3 medium)
  • 2 medium tomatoes, seeded and chopped
  • 1 can (11 oz.) mandarin oranges or 1 large orange, peeled, sectioned and chopped, undrained
  • 1 Knorr® Onion MiniCube(s), crumbled




Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Combine Knorr® Beef flavor Bouillon Cube, Knorr® Garlic MiniCube and water. Stir in 1 tablespoon lime juice, 1 tablespoon cilantro and cumin. Combine steak and bouillon mixture in a large resealable plastic bag and turn to coat. Close bag and marinate in refrigerator 30 minutes to 1 hour.
  • 2 Meanwhile, in a medium bowl, toss jicama with remaining ingredients.
  • 3 Remove steaks from marinade, discarding marinade. On hot grill or grill pan, cook steaks about 6 minutes or until desired doneness, turning once. Serve with Jicama Salsa.