This slaw of cruncy veggies is topped with marinated beef. Toasted cumin seed adds another new dimension.

12	ozs	Boneless beef sirloin steak, cut 1 inch thick
1/4	cup	Snipped fresh cilantro
3	Tbsp	Salad oil
2	Tbsp	Cider vinegar
1	clove	Garlic, minced
1	tsp	Sugar
1/8-1/4	tsp	Crushed red pepper (optional)
4	cups	Shredded cabbage
1	cup	Peeled, thin jicama strips
1/2-1	tsp	Cumin seed, toasted
		Coarsely shredded carrot (optional)
		Lime wedges (optional)
		Fresh cilantro leaves (optional)

• Place meat on the unheated rack of a broiler pan. Broil 3 inches from heat 13 to 17 minutes or to desired doneness, turning once. When meat is cool enough to handle, cut into bite-size strips.

• For marinade, in a non-metal bowl combine cilantro, salad oil, cider vinegar, garlic, sugar, and, if desired, crushed red pepper. Add steak slices; stir to moisten. Cover and marinate in the refrigerator for 6 to 24 hours.

• To serve, in a large serving bowl combine meat with the marinade, cabbage, jicama, and sweet pepper; toss gently to coat. Sprinkle toasted cumin seed atop salad. Garnish with shredded carrot and serve with lime wedges and cilantro leaves, if desired.
• Serves 4.