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!
Calories
290 (1 serving)
Calories from Fat
90 (1 serving)
Total Fat
10g (1 serving)
Saturated Fat
3.5g (1 serving)
Trans Fat
0.5g (1 serving)
Polyunsaturated Fat
0.5g (1 serving)
Monounsaturated Fat
4g (1 serving)
Cholesterol
85mg (1 serving)
Sodium
680mg (1 serving)
Total Carbs
18g (1 serving)
Dietary Fiber
5g (1 serving)
Sugars
8g (1 serving)
Protein
33g (1 serving)
Calcium
6% (1 serving)
Iron
30% (1 serving)
Potassium
809mg (1 serving)
Omega-6
1g (1 serving)
Vitamin C
90% (1 serving)
Vitamin A
15% (1 serving)
- 1 Knorr® Beef Flavor Bouillon Granulated
- 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
Directions
Print1. 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.
