Grilled Beef, JÃcama, and Apple Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 1 1/4 pounds shoulder center steak (ranch steak) or top sirloin steak, boneless
- 1 large jãcama (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 jalapeã±o pepper, seeded and diced (about 2 teaspoons)
- 3 tablespoons chopped roasted peanuts
Preparation 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 jÃcama 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 Nutritional analysis provided by So Easy Reprinted with permission from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. Copyright © 2009 by Ellie Krieger; photography copyright @copy; 2009 by Alexandra Grablewski. Published by Houghton Mifflin Harcourt.
Preparation 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 jÃcama 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 Nutritional analysis provided by So Easy Reprinted with permission from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. Copyright © 2009 by Ellie Krieger; photography copyright @copy; 2009 by Alexandra Grablewski. Published by Houghton Mifflin Harcourt.
