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Grilled Beef, Jícama, and Apple Salad

['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.

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