Grilled Steak with Jicama-Corn Slaw
Ingredients:
| Steak |
| 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 |
Directions:
| 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. |
| 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. |
| 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. |
| 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
