Steak Tacos with Pear and Jicama; Easy recipe for a perfect combination of textures and flavors. Soft sweet pears, crunchy jicama, bright fresh cilantro, amazing Santa Maria style steak, and a touch of spicy sriracha!
Steak Tacos with Pear and Jicama
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Pear and Jicama Steak Tacos! Y’all these contrasting textures of soft, crunchy and all things good, with even more contrast found in the flavors of sweet, spicy, and all things incredible; are AMAZING!!! Here we have Steak rubbed down in a spicy sweet rub; quickly seared and then transferred to the oven to bake with lemons until it has reached a fantastic medium well finish. Combined with Pears that are ripe and sweet. Then Jicama; soaked overnight to rid itself of any starch for just the right flavor and a perfect crunch. Fresh cilantro that really brings the entire dish to life. Then top the entire Steak Taco off with a couple drops of lime and some Sriracha for kick. Y’all these are the most incredible tacos you will ever try!
Pears in Tacos
A couple years back I took a trip to Miami for a week. Our last night there we ate a taco shop. Those were hands down; the best tacos I have ever had! The were sweet and crispy and oh so amazing! I asked the waited what was causing the sweet crispiness. His answer? Pears. Crisped pears! Using super high heat they were caramelizing the sugar on the outsides of these pears, then serving them immediately, and it was divine. When we returned home I recreated these delicious pear tacos. The crisping process was long and arduous but having the pears in my tacos made it worth it. However, as you can see I am not crisping them in this particular recipe. The reason for this is because I learned that that step isn’t necessary when you have other crunchies in your taco… Hence; Jicama!
Let’s talk Jicama
A couple fun facts concerning Jicame:
- Jicama is a tuber root from Mexico. It’s also known as a Mexican turnip.
- The texture of jicama is kind of like an extra crunchy apple. But the flavor isn’t sweet like an apple, it’s more savory.
- Jicama is usually served raw. I like to eat it with veggie dip. However, in this dish we chop it small and add it to our Steak Tacos to add the perfect amount of savory crunch!
- Do NOT peel your Jicama with a vegetable peeler! I made that mistake the first time I worked with Jicama and I nearly peeled my fingertip off… eew! It’s best if you use a sharp knife and cut the ends of the Jicama off. Then cut the thick peel edges off from the sides.
Whole 30 and Paleo Jicama option!
As a tuber root, Jicama is Whole 30 and Paleo friendly. Along with a bunch of other diets. It’s a vegetable y’all! So, when following one of those diets, I still make these steak tacos. I just switch out Large Jicama rounds cut thin on a mandolin slicer, in place of the tortillas. However, you will need to soak the Jicama overnight in cold water to make it pliable. Trust me though; So Worth It!
Last, but not least…
Let’s talk Steak!
The meat included in this recipe is a Santa Maria style rubbed and cooked steak. However, other meats work beautifully too! I’ve used grilled/ BBQ’d steak, shredded beef, shredded pork, and even rotisserie chicken. The Jicama Pear combination just compliments everything. That being said; Steak Tacos are definitely my favorite!
Also, this steak recipe is amazing on it’s own! Sometimes we will eat Santa Maria style steak the first night and use the leftovers for Pear and Jicama Steak Tacos the second night. Just an idea!
Now for the actual Pear and Jicama Steak Tacos recipe:
- 1 Pear, peeled and chunked
- 1/2 Jicama, peeled and sliced into thin strips, rinsed
- 1 Bundle Fresh Cilantro, rinsed and coarsely chopped
- 1 Lime (for the juice)
- Sriracha or Other Hot Sauce of choice
- (This makes a fair amount of steak, so feel free to half the recipe if needed).
- 2 pound slab of steak (I prefer Flat Iron, Skirt Steak, Top blade, hanger steak, or top sirloin with this particular recipe and cooking method).
- 1/2 tsp black pepper
- 1.5 tsp paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp garlic powder
- Canola Oil
- 1 Tablespoon Butter
- 2 Sprigs Rosemary
- 1 Lemon, washed and then sliced very thin
- A day ahead you will want to rub your slab of steak down with the rub, wrap in saran wrap and refrigerate overnight. (HOWEVER, If you didn't do this step a day ahead it is not absolutely critical and you can just rub the steak down now and move on to the next step).
- Preheat your oven to 400 degrees Fahrenheit.
- Right before cooking, sprinkle your steak on all sides with salt.
- Heat a thin layer of oil on the bottom of an oven proof frying pan.
- When the oil is hot, add your steak and let sit for 2 minutes without moving it.
- Turn steak over and let sit for another 9 seconds without moving.
- Sear all sides.
- Now, Add the Butter, Rosemary, and Lemon slices to the pan.
- Baste the meat with the Butter/Oil/Citrus/Herb mixture 15-20 times.
- Place the lemon slices on top of the meat and transfer the pan to the oven.
- Bake for 12-16 minutes (depending on how done you want your meat to be).
- Remove from oven and let rest for 5 minutes before cutting into slices.
- Layer ingredients inside your Tortillas and then top with a bit of lime juice and a couple drops of your hot sauce.
- Serve and Enjoy!
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