Ingredients
1 medium orange1 medium lemon1 medium lime4 tablespoons honey1-1/4 teaspoons salt, divided4 beef flat iron steaks or top sirloin steaks (6 ounces each and 3/4 inch thick)1/2 cup water1 cup julienned peeled jicama1 medium mango, peeled and cubed
Preparation
Cut orange, lemon and lime crosswise in half; squeeze juice from fruits. Stir in honey and 1 teaspoon 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, mango and remaining 1/4 teaspoon salt; heat through. Serve with steaks. If desired, garnish with orange, lemon or lime slices.
