Sweet, crisp jicama makes a terrific fresh salsa for sizzling hot skirt steak and vegetables. Other good accompaniments to this classic Texas meal include guacamole or sliced avocado and sour cream.
Ingredients
Method
Combine jicama, tomato, jalapeño, cilantro, lime juice and 1/4 teaspoon of the salt in a small bowl. Set aside.
Sprinkle steak with chili powder and remaining 1/2 teaspoon salt.
Heat a large cast-iron skillet over high heat. When very hot, but not smoking, add 2 teaspoons of the canola oil and then the steak.
Cook until well browned, 2 to 3 minutes per side.
Transfer to a cutting board and set aside.
Return the skillet to high heat and add remaining 2 teaspoons canola oil, onion, bell peppers and garlic.
Cook, stirring, 2 minutes.
Lower heat to medium, cover skillet, and cook, stirring occasionally, until vegetables are tender, about 8 minutes.
Slice steak thinly against the grain.
Remove the skillet from the heat, push vegetables to one side, and place steak slices on other side.
Serve with salsa and tortillas.
Nutritional Info
Serving Size
Calories
660
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.