Southwestern Steak with Jicama Corn Slaw
This was interesting. Some of the recipes I’ve tried lately have way too much citrus in them. I think this one was on the border with citrus overload.
Ingredients 1 lb. boneless beef sirloin steak, cut 1 inch thick 2 teaspoons southwestern seasoning mix
1 orange 2 limes 2 t. snipped fresh cilantro 1 T. olive oil 1 garlic clove, pressed 1 t. chipotle pepper in adobo sauce 1/2 t. salt 1 medium jicama 2 ears corn on the cob, husks and silks removed 1 medium carrot, peeled 1/2 red bell pepper
Preparation For steak, rub surfaces of steak with seasoning mix. Heat grill over medium for 5 minutes. Cook steaks 6-8 minutes for medium doneness, turning once. Remove from heat and keep warm.
For dressing, zest entire orange and limes. Juice orange to measure 1.4 cup juice and juice limes to measure 1 T. juice. Snip cilantro. Combine zest, juice, cilantro, oil, garlic, chipotle pepper and salt in small bowl, whisk to combine.
For slaw, cut jicama in half lengthwise, reserve one half for another use. Peel remaining jicama half, place cut side down on the cutting board. Slice into 1/4-inch slices, then cut those slices into julienne strips. Remove kernels from corn. Cut carrot into julienne strips. Slice bell pepper into thin strips. Combine vegetables in large mixing bowl and toss with half the dressing.
Thinly slice steak against the grain. For each serving, place slaw on serving plates, top with steak slices and drizzle with remaining dressing.