Nutrition per serving may change if servings are adjusted.
12 ounces beef flank steak or boneless beef top sirloin steak, cut 1 inch thick
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup lime juice
2 tablespoons olive oil
2 tablespoons snipped fresh cilantro
1 tablespoon honey
2 cloves garlic, minced
8 cups torn romaine leaves
5 ounces jicama, peeled and cut into thin bite-size strips (1 cup)
1 medium mango, seeded, peeled and sliced
1 small red onion, cut into thin wedges
Trim fat from steak. If using flank steak, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper.
Place steak on the rack of an uncovered grill directly over medium coals. Grill until medium doneness (160°F), turning once halfway through grilling. Allow 17 to 21 minutes for flank steak or 18 to 22 minutes for top sirloin steak. Thinly slice steak diagonally across the grain.
Meanwhile, for dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, honey and garlic.
To serve, divide romaine among six dinner plates. Top with steak slices, jicama, mango, and red onion. Drizzle the dressing over salads.
Variation: Broiling Directions: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until medium doneness (160°F), turning once halfway through broiling. Allow 15 to 18 minutes for flank steak or 20 to 22 minutes for sirloin steak.