Ingredients
1/4 cup lime juice2 tablespoons minced fresh cilantro2 tablespoons olive oil1 small garlic clove, minced1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon hot pepper sauce1/2 pound beef top sirloin steak6 cups torn romaine1 medium mango, peeled and sliced1 cup julienned peeled jicama1 small red onion, sliced and separated into rings2 teaspoons honey
Preparation
In a small bowl, combine the first 7 ingredients. Pour 3 tablespoons marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing.
Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads.
