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. Whisk together orange juice, soy sauce, lime zest and juice and a pinch of salt. Set aside 3 tablespoons. Roughly chop half of cilantro. Add steak and chopped cilantro to remaining marinde mixture and let marinate for 20 minutes at room temperature.
2. Remove steak from marinade and pat dry on paper towels. Heat oil in large skillet over medium-high heat until smoking. Remove steak from marinade and sear until well-browned on both sides and center of steak registers 130 degrees F on an instand read thermometer, about 2 minutes per side. Let steak rest for 5 minutes, then cut into 1/4-inch slices against the grain.
3. Toss jicama, remaining cilantro and reserved 3 tablespoons dressing together in bowl. Scatter pomegranate over. and place steak on top. Refrigerate at least 1 hour or overnight. Serve