Grilled Beef, Jícama, and Apple Salad

Ingredients for Grilled Beef, Jícama, and Apple Salad

• 575g shoulder centre steak (ranch steak) or top sirloin steak, boneless

• 1 teaspoon salt

• 1/4 teaspoons freshly ground black pepper

• 60ml fresh lime juice

• 60ml rice vinegar

• 2 tablespoons sugar

• 1 large jícama (about 675g), peeled

• 2 green apples (about 450g ), cored

• 1/2 cup fresh coriander leaves, plus more for garnish

• 2 teaspoons finely grated lime zest

• 1 medium jalapeño pepper, seeded and diced (about 2 teaspoons )

• 3 tablespoons chopped roasted peanuts

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.

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 coriander, lime zest, jalapeño, and dressing, and toss to combine.

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 coriander leaves and about 2 teaspoons of toasted peanuts. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.