Recipe by The Beef Checkoff
"Boneless beef chuck steaks ('ranch' steaks) are rubbed with cumin, cooked on the stovetop, and served with an avocado and tomatillo salsa in this quick recipe."
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2 (8 ounce)
beef shoulder center steaks (ranch), cut 1 inch thick
prepared tomatillo salsa
chopped fresh cilantro
Great for Grilling! Saw that little sticker on the package of chuck steaks, and had to buy it. Two thick, nicely marbled steaks for less than eight dollars. Used the cumin rub for one, my favorite Montreal Steak rub for the other. Both turned out very nice. A chef taught me how to cook them the way I like them. Pinch the fleshy part of your hand between the thumb and forefinger. When the steak feels like that, take it off the grill and let it rest for several minutes to retain the juice. The result was flavorful, tender meat that tasted better than more expensive cuts. Just trim the fat away to save calories. The avocado salsa on top was a nice variation from the usual steak-sauce I buy. This is a nice recipe for a summer cook-out.
I, too, was skeptical of this recipe because I love my steak seasoned a certain way and while I like cumin, I'm not a HUGE fan. Wow, this was delicious!!! I used top sirloin steaks and grilled them on the BBQ instead of cooking them in a skillet. Otherwise, I made the recipe exactly as written and used Herdez salsa verde. It really is a nice change from the usual and the topping adds a nice level of tang to the meat. This would definitely impress company and is a keeper!
I was extremely skeptical that this would turn out good with just cumin, so I mixed in a little garlic and onion powder. Still, wow, was I wrong though! The cumin gave it such a great flavor. I rubbed the steaks and browned them in my cast iron skillet, then I finished them off in my oven. I did however let them overcook, but that in no way affected the flavor. That was just my fault so they were a little chewy. The avocado was delicious with it as well.
I also made fried okra, buttermilk cornbread, and steamed veggies to go with it. Yummy!! Also, I think this would be better on the grill, not inside.
This was a wonderful recipe. The Avocado tastes wonderful with the cumin on the steak! Next time I make this I will try putting some cilantro on the steak when marinating them to give it another layer of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Cumin-Rubbed Steaks with Avocado Salsa Verde
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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