Grilled Beef, Jícama, and Apple Salad
A refreshing and vibrant salad combining grilled steak with crisp jícama and green apples, dressed in a tangy lime-vinegar dressing. Topped with fresh cilantro and crunchy peanuts, this dish offers a perfect balance of flavors and textures.
Ingredients
- •1¼ pounds shoulder center steak
- •1 teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •¼ cup fresh lime juice
- •¼ cup rice vinegar
- •2 tablespoons sugar
- •1½ pounds jícama
- •2 whole green apples
- •½ cup fresh cilantro leaves
- •2 teaspoons finely grated lime zest
- •1 whole jalapeño pepper
- •3 tablespoons chopped roasted peanuts
Cooking Instructions
- 1.
Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
13 min
- 2.
In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
10 min
- 3.
To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.
5 min
