Mexican Seared Steaks With Jicama Salsa

• 1 knorr beef flavor bouillon cube
• 2 tablespoons water
• 4 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic finely chopped
• 1/2 teaspoon ground cumin
• 4 steak
• 2 cups jicama peeled and finely diced, about 1/3 medium
• 2 tomato
• 1/2 cup red onion finely chopped
• 1 orange

1. Combine bouillon cube with water. Add 1 tablespoon lime juice, 1 tablespoon cilantro, garlic and cumin. Combine steaks with bouillon mixture in large self-closing plastic bag; turn to coat. Close bag and marinate in refrigerator 3 to 24 hours.
2. Meanwhile, for Jicama Salsa, toss jicama, tomatoes, onion, orange and remaining lime juice and cilantro in medium bowl; set aside.
3. Cook steaks on hot grill or grill pan, turning once, until desired doneness, about 6 minutes. Serve with Jicama Salsa.

knorr beef flavor, water, lime juice, fresh cilantro, garlic, ground cumin, steak, jicama, tomato, red onion, orange

Taken from www.yummly.com/recipe/Mexican-seared-steaks-with-jicama-salsa-303018 (may not work)