Grilled Beef, Jícama, and Apple Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cilantro leaves fresh plus more for garnish
• 1 pound apples green cored
• 2 teaspoons jalapeno diced seeded
• 1.5 pounds jicama peeled
• 0.3 cup juice of lime fresh
• 2 teaspoons lime zest finely grated
• 0.3 cup rice vinegar 
• 3 tablespoons roasted peanuts chopped
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 1.3 pounds beef top sirloin steaks boneless (ranch steak)

Equipment

• food processor
• bowl
• whisk
• grill
• grill pan

Directions

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.
2. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
3. 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.
4. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
5. To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef.
6. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts.
7. Serve immediately.
8. SERVING SIZE 1 1/2 cups salad, about 7 slices beef, and 2 tablespoons peanutsPER SERVING Calories 370; Total Fat 11 g (Sat Fat 3.5 g; Mono Fat 4.5 g; Poly Fat 1.5 g); Protein 34 g; Carb 37 g; Fiber 11 g; Cholesterol 50 mg; Sodium 670 mgEXCELLENT SOURCE OF Fiber, Iron, Niacin, Phosphorus, Potassium, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, ZincGOOD SOURCE OF Copper, Folate, Magnesium, Manganese, Pantothenic Acid, Riboflavin, Thiamin, Vitamin K
9. So Easy
10. Reprinted with permission from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. Copyright © 2009 by Ellie Krieger; photography copyright @copy; 2009 by Alexandra Grablewski. Published by Houghton Mifflin Harcourt.