Triple-Citrus Steaks with Jicama and Mango
This is a recipe I made up several years ago. The citrus steak marinade seems to be one of our family favorites. It's colorful to bring to the table and it's easy to make. —Sherry Little, Sherwood, Arkansas
Total TimePrep: 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.