SAZON CHURRASCO CON SALSA JICAMA
Yield Portion Size
12 cups | |
12 ea |
Garlic clove, crushed
|
1-1/2 cups |
Red wine vinegar
|
6 tbsp |
Toasted cumin, ground
|
6 tbsp |
Kosher salt
|
2 tbsp |
Fresh ground black pepper
|
6 tbsp |
Dried oregano
|
9 lbs |
Skirt steak, trimmed
|
12 cups |
Raw jicama, peeled, cubed
|
12 cups | |
1/3 cup |
Lime juice, fresh
|
1-1/2 cups |
Red onion, small dice
|
3/4 cup |
Fresh cilantro, chopped
|
2 tbsp |
Kosher salt
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 83 mg | 8% |
Cholesterol | 78 mg | 26% |
Total Fat | 16 g | 24% |
Iron | 5 mg | 30% |
Potassium | 527 mg | 0% |
Calories | 358 kcal | 18% |
Sodium | 1568 mg | 65% |
Protein | 37 g | 73% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 6 g | 30% |
Sugars | 7 g | 1% |
Dietary Fiber | 6 g | 25% |
Vitamin C | 38 mg | 63% |
Vitamin A | 579 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Brush steak with marinade, and allow to marinate in refrigerator overnight.
-
Step 3
Heat grill to medium-high.
-
Step 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.
-
Step 5
Make TOMATO AND JICAMA SALSA: In a non-reactive bowl, combine all salsa ingredients and mix well.
-
Step 6
To Make One Serving: Serve approximately 5.5 ounces of steak with 2/3 cup salsa.
-
Step 7
Chef's Note: For a complete Central American meal, serve over saffron rice or with your favorite side dish.
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