This citrus steak marinade seems to be a taste that appeals to the whole family. It’s colourful to bring to the table and it’s simple to make.
SERVES 4 | PREP TIME = 30 mins + marinating | TOTAL COOK TIME = 45 mins
Per Serving = 458 Cals | Fat 18g | Carbs 38g | Protein 36g
1 medium orange
1 medium lemon
1 medium lime
4 tablespoons honey
1-1/4 teaspoons salt, divided
4 beef flat iron steaks or top sirloin steaks (6 ounces each and 3/4 inch thick)
1/2 cup water
1 cup julienned peeled jicama (Mexican potato, can be subbed for normal potatoes if you can’t source these from your usual supermarket/store)
1 medium mango, peeled and cubed
Cut orange, lemon and lime crosswise in half; squeeze juice from fruits. Stir in honey and salt. Pour 1/3 cup marinade into a bowl or shallow dish.
Add steaks and turn to coat. Refrigerate at least 3 hours, turning once. Cover and refrigerate remaining marinade.
Drain steaks, discarding marinade.
Heat a large skillet over medium heat.
Cook steaks until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Remove and keep warm.
Add water and reserved marinade. Bring to a boil; cook until liquid is reduced to 3 tablespoons, 10-12 minutes.
Add jicama and mango; heat through.
Serve with steaks.
If desired, garnish with orange, lemon or lime slices.
What Is Jicama?
Jicama is a member of the bean family but its tuberous root is what is consumed and so it often
Nutritional Benefits Of Jicama
One of the best things about jicama comes in the form of a prebiotic called inulin, which is touted for its ability to help with gut health. Jicama is also rich in fibre and potassium, along with vitamins C and A. It’s naturally low in calories, but since it’s starchy with a pleasing snap, it makes a great, low-carb substitute for chips or other snack foods.