Mexican Flank Steak With Jicama Orange Salad Recipes

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

Steps:

• Combine all ingredients; refrigerate until serving.

Steps:

• In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients.Trim the steak of any surface fat. Press the rub into both sides of the steak. Cover the steak with plastic wrap and refrigerate for 3 to 6 hours.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.Lightly brush or spray the onion slices with olive oil. Grill over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and chop into 1/2 inch pieces. Place the onion in a medium bowl and add the jicama and orange segments. Pour in the dressing, toss with two forks, and season with salt and pepper. Cover with plastic wrap and refrigerate for up to 4 hours. Serve at room temperature.Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil and season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• In a serving bowl, combine the jicama, cucumber and orange segments.
• Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.