Grilled Beef, Jícama, and Apple Salad

Grilled Beef, Jícama, and Apple Salad

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Makes 4 servings
This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the food processor does most of the work.

1 1/4 pounds shoulder center steak (ranch steak) or top sirloin steak, boneless
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lime juice
1/4 cup rice vinegar
2 tablespoons sugar
1 large jícama (about 1 1/2 pounds), peeled
2 green apples (about 1 pound), cored
1/2 cup fresh cilantro leaves, plus more for garnish
2 teaspoons finely grated lime zest
1 medium jalapeño pepper, seeded and diced (about 2 teaspoons)
3 tablespoons chopped roasted peanuts


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.

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.

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.

SERVING SIZE 1 1/2 cups salad, about 7 slices beef, and 2 tablespoons peanuts
PER SERVING Calories 370; Total Fat 11 g (Sat Fat 3.5 g; Mono Fat 4.5 g; Poly Fat 1.5 g); Protein 34 g; Carb 37 g; Fiber 11 g; Cholesterol 50 mg; Sodium 670 mg
EXCELLENT SOURCE OF Fiber, Iron, Niacin, Phosphorus, Potassium, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Zinc
GOOD SOURCE OF Copper, Folate, Magnesium, Manganese, Pantothenic Acid, Riboflavin, Thiamin, Vitamin K

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