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11" Square Grill Pan


Grilled Steak with Jicama-Corn Slaw

1   lb (500 g) boneless beef sirloin steak, cut 1 in. (2.5 cm) thick
2   tbsp (30 mL) taco seasoning
Dressing and Slaw
1   orange
2   limes
2   tbsp (30 mL) snipped fresh cilantro
1   tbsp (15 mL) olive oil
1   garlic clove, pressed
1   tsp (5 mL) chipotle pepper in adobo sauce
1/2   tsp (2 mL) salt
1/2   medium jicama or 4 cups (1 L) cabbage slaw mix
2   ears corn on the cob, husks and silk removed
1   medium carrot, peeled
1/2   red bell pepper
  1. For steak, rub surfaces of steak with seasoning. Heat Grill Pan over medium heat 5 minutes. Cook steak 3 minutes or until grill marks appear. Turn and cook 3-4 minutes or until Pocket Thermometer registers (160°F/71°C) for medium doneness. Remove from heat and keep warm.
  2. For dressing, zest entire orange and limes. Juice orange to measure 1/4 cup (50 mL) juice and limes to measure 2 tbsp (30 mL) juice. Whisk together zest, juice, cilantro, oil, garlic, chipotle pepper and salt in medium bowl.
  3. For slaw, peel jicama half using 8” Chef's Knife with Honing Case. Slice into 1/4-in. (6-mm) slices; cut slices into julienne strips. Remove kernels from corn. Cut carrot into julienne strips. Slice bell pepper into thin strips. Combine vegetables in large bowl; toss with half of the dressing.
  4. Thinly slice steak. Serve steak over slaw and drizzle with remaining dressing.

Yield: 4 servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 22 g, Protein 25 g, Sodium 600 mg, Fiber 6 g