Prep: 30 min. + marinating Cook: 15 min.
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
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.
1 serving: 412 calories, 18g fat (7g saturated fat), 109mg cholesterol, 609mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 34g protein.
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