This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. Whats more, the food processor does most of the work.
Ingredients
Makes 4 servings
Step 1
Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
Step 2
In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
Step 3
To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.
Nutrition Per Serving
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Reviews (2)
Back to TopWish I'd followed vgibbs' recommendation below. Too much dressing, wish I'd flavored the beef more. Was OK, but not a "wow"
evilcow
Los Angeles, CA
6/1/2014
The slaw is the star of this recipe. I changed up the beef with a spicy dry rub. This was a lovely light meal with bright flavours. The slaw is reminiscent of a Thai green papaya salad.
vgibbs
Victoria BC
5/29/2014