SAZON CHURRASCO CON SALSA JICAMA
SAZON CHURRASCO CON SALSA JICAMA

SAZON CHURRASCO CON SALSA JICAMA

Yield
24 portions
Ingredients: Measure:
12 cups
Garlic clove, crushed
12 ea
Red wine vinegar
1-1/2 cups
Toasted cumin, ground
6 tbsp
Kosher salt
6 tbsp
Fresh ground black pepper
2 tbsp
Dried oregano
6 tbsp
Skirt steak, trimmed
9 lbs
Raw jicama, peeled, cubed
12 cups
12 cups
Lime juice, fresh
1/3 cup
Red onion, small dice
1-1/2 cups
Fresh cilantro, chopped
3/4 cup
Kosher salt
2 tbsp

Directions

  1. Make SKIRT STEAK: In a saucepot, combine crushed tomatoes, garlic, vinegar, cumin, salt, pepper and oregano; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool to room temperature.

  2. Brush steak with marinade, and allow to marinate in refrigerator overnight.

  3. Heat grill to medium-high.

  4. Remove steak from marinade and pat dry. Grill steak over medium-high heat for 5 minutes per side to desired doneness. Allow steak to rest before slicing.

  5. Make TOMATO AND JICAMA SALSA: In a non-reactive bowl, combine all salsa ingredients and mix well.

  6. To Make One Serving: Serve approximately 5.5 ounces of steak with 2/3 cup salsa.

  7. Chef's Note: For a complete Central American meal, serve over saffron rice or with your favorite side dish.

View Nutrition Information