Make-Ahead Jicama Salad With Seared Steak, Pomegranate And Cilantro Recipe – a delicious recipe with orange juice from, soy sauce, Kosher salt, skirt, cilantro, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Whisk together orange juice, soy sauce, lime zest and juice and a pinch of salt. Set aside 3 tablespoons. Roughly chop half of cilantro. Add steak and chopped cilantro to remaining marinde mixture and let marinate for 20 minutes at room temperature.
2
Remove steak from marinade and pat dry on paper towels. Heat oil in large skillet over medium-high heat until smoking. Remove steak from marinade and sear until well-browned on both sides and center of steak registers 130u00b0F on an instand read thermometer, about 2 minutes per side. Let steak rest for 5 minutes, then cut into 1/4-inch slices against the grain.
3
Toss jicama, remaining cilantro and reserved 3 tablespoons dressing together in bowl. Scatter pomegranate over. and place steak on top. Refrigerate at least 1 hour or overnight. Serve
204
kcal
Calories
12
g
Fat
8
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup orange juice from about 2 oranges, 2 tablespoons plus 1 teaspoon soy sauce, 2 teaspoons zest and 2 tablespoons juice from about 2 limes, Kosher salt, and more.
Yes, Make-Ahead Jicama Salad With Seared Steak, Pomegranate And Cilantro Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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