MANGO AND JICAMA SALSA
Steps:
- Combine mango, cilantro, jicama and green onions in a medium bowl.
- Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
- Pour mixture over mango combination, toss to coat.
GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI
Steps:
- Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
- Preheat the grill to high.
- For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
- For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
- Top each steak with a large dollop of the Mango Chimichurri and serve.
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 412 calories, Fat 18g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 609mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 34g protein.
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
MANGO-JICAMA SALSA
Make and share this Mango-Jicama Salsa recipe from Food.com.
Provided by Leahs Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!
TRIPLE CITRUS TUNA STEAK
I'm a Floridian and we used to have a restaurant (now closed) near Madeira Beach. The tuna was incredible and this is my take on a special I once tried.
Provided by thedailygourmet
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
- Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
- Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
- While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
- Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
- Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
- To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.
Nutrition Facts : Calories 913.7 calories, Carbohydrate 101.6 g, Cholesterol 73.2 mg, Fat 44.5 g, Fiber 12.9 g, Protein 36.3 g, SaturatedFat 16.6 g, Sodium 508.9 mg, Sugar 27.2 g
JICAMA WITH ORANGE, CUCUMBER, MANGO, RED CHILE & LIME
I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.
Provided by Ms B.
Categories Southwestern U.S.
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix vegetables with lime juice and let sit 20 minutes.
- Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.
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