Make-Ahead Jicama Salad with Seared Steak, Pomegranate and Cilantro

Ingredients

• 3/4 cup orange juice from about 2 oranges
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 teaspoons zest and 2 tablespoons juice from about 2 limes
• Kosher salt
• 8 ounces skirt steak
• 1 cup picked fresh cilantro leaves
• 1 teaspoon canola oil
• 1 medium jicama, peeled, cut into 1/4-inch matchsticks
• 1/4 cup pomegranate seeds

Directions

1. In a bowl, whisk the orange juice, soy sauce, lime zest, lime juice and a pinch of salt until combined. Measure out 3 tablespoons and keep it separate. Coarsely chop half of the cilantro, then stir the steak and chopped cilantro into the rest of the marinade. Leave it at room temperature for 20 minutes.
2. Lift the steak out of the marinade and blot it dry with paper towels. Warm the oil in a large skillet over medium-high heat until it is smoking. Take the steak from the marinade and cook it until both sides are deeply browned and an instant read thermometer inserted in the center reads 130 degrees F, about 2 minutes per side.
3. Transfer the steak to rest for 5 minutes, then slice it against the grain into 1/4-inch pieces. In a bowl, toss together the jicama, the remaining cilantro and the reserved 3 tablespoons dressing. Sprinkle the pomegranate seeds over the salad, then arrange the steak on top. Refrigerate for at least 1 hour or overnight. Serve.