Jicama might not be the most popular veggie in the schoolyard, but jicama + citrus is a popular Vietnamese salad combo that inspired this week's Lunch Box. Jicama and grapefruit is a traditional combination but I used lime, orange and pomegranate seeds for a variety of citrusy flavors. The beef is marinated in the citrus-soy dressing used for the salad, giving it a nice glaze when it's cooked.
Feel free to use whatever protein you'd like; the marinade would work well with tofu or chicken as well. If you happen to have pomegranate juice on hand, throw some into the dressing and marinade to punch up the fruity flavor. The typical Vietnamese version also uses cabbage, garlic and chiles, so mixing and matching is most welcome.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Find her on twitter @the_suzchef
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- Yield:serves 2
- Active time: 10 minutes
- Total time:1 hour 20 minutes with refrigerating time
- 3/4 cup orange juice from about 2 oranges
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 teaspoons zest and 2 tablespoons juice from about 2 limes
- Kosher salt
- 8 ounces skirt steak
- 1 cup picked fresh cilantro leaves
- 1 teaspoon canola oil
- 1 medium jicama, peeled, cut into 1/4-inch matchsticks
- 1/4 cup pomegranate seeds
Whisk together orange juice, soy sauce, lime zest and juice and a pinch of salt. Set aside 3 tablespoons. Roughly chop half of cilantro. Add steak and chopped cilantro to remaining marinde mixture and let marinate for 20 minutes at room temperature.
Remove steak from marinade and pat dry on paper towels. Heat oil in large skillet over medium-high heat until smoking. Remove steak from marinade and sear until well-browned on both sides and center of steak registers 130°F on an instand read thermometer, about 2 minutes per side. Let steak rest for 5 minutes, then cut into 1/4-inch slices against the grain.
Toss jicama, remaining cilantro and reserved 3 tablespoons dressing together in bowl. Scatter pomegranate over. and place steak on top. Refrigerate at least 1 hour or overnight. Serve