- 1 1/4 pounds shoulder center steak (ranch steak) or top sirloin steak, boneless
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 large jícama (about 1 1/2 pounds), peeled
- 2 green apples (about 1 pound), cored
- 1/2 cup fresh cilantro leaves, plus more for garnish
- 2 teaspoons finely grated lime zest
- 1 medium jalapeño pepper, seeded and diced (about 2 teaspoons)
- 3 tablespoons chopped roasted peanuts
- Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
- In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
- To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.