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 is treated much like one of many root vegetables. Jicama is a crunchy root that’s native to Mexico where the food also goes by the names yam bean, Mexican turnip, and Mexican potato. But unlike many other root vegetables, jicama has a snap to it and a juiciness that’s refreshing, not starchy. Jicama also differs from other similar foods insofar is that jicama tastes delicious when peeled and eaten raw; that’s not something you can do with a potato.
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.