Grilled Steak and Jicama Salad
This Grilled Steak and Jicama Salad combines slices of Grilled Jicama with Grilled Beef, as well as Peppers and Pea-pods, in a spicy dressing.
Cumin, Ginger, Rice Wine, Sesame Oil, Beef Steak, Jicama, Snap Pea
good quality Beef steak
approximately one pound
green part only
of a small Red Bell Pepper
sweet, not hot
small Sugar snap Peas
plus 1 tbsp. Sesame/Vegetable oil blend
chopped Red Chili
Black Sesame Seed
Salt and freshly ground Black Pepper
De-string and quickly blanch the Pea pods in boiling salted water for a minute or so before plunging them into cold water to arrest cooking and preserve the color.
Toast the sesame and cumin seeds in a dry pan and add to a small bowl along with the ginger, chili, a pinch of salt and pepper, and one tablespoon of the sugar.
Add ¼ cup of the sesame oil blend to the dry ingredients along with the lemon juice, blend well and aside for at least one hour before use.
Next, mix the remaining oil and sugar with the Rice Wine in a small bowl and keep it aside to use as a ‘glaze’ for grilling the beef and jicama.
Peel the Jicama, trim to a cubic shape (reserving the trimmings for other uses), and cut this into slices about ½ to 1 cm thick.
Lightly salt the Jicama slices, brush with the glaze, and grill them until toasted on the outside and just barely cooked on the inside.
Liberally salt the beef, brush with the glaze and grill to desired degree (approximately 3 – 4 minutes for medium rare).
When cooled, slice the beef across the grain into half centimeter strips and slice the Jicama sections into similar sized strips. Cut the Red Peppers and Scallions into long thin slivers.
Toss the ingredients in a bowl with the reserved dressing, allow to sit for about 30 minutes, then plate for service.
Grilled Steak and Jicama Salad https://sybaritica.me/grilled-steak-and-jicama-salad/