Cumin Rubbed Steaks With Avocado Salsa Verde Recipes

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CUMIN-RUBBED STEAKS WITH AVOCADO SALSA VERDE



Cumin-Rubbed Steaks with Avocado Salsa Verde image

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.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 5

2 (8 ounce) beef shoulder center steaks (ranch), cut 1 inch thick
2 teaspoons ground cumin
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro

Steps:

  • Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Meanwhile, combine salsa, avocado and cilantro in small bowl.
  • Carve steaks into slices; season with salt, as desired. Serve with salsa.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 7.2 g, Cholesterol 51.9 mg, Fat 13.1 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 331.6 mg, Sugar 1.8 g

CUMIN-RUBBED RIB-EYE STEAKS WITH TWO SALSAS



Cumin-Rubbed Rib-Eye Steaks with Two Salsas image

Categories     Beef     Tomato     Avocado     Cucumber     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Salsas
1 avocado, peeled, pitted, chopped, rinsed under cold water, drained
3 tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 garlic clove, minced
1 serrano chili or 1/2 jalapeño chili, minced
1 1/2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup chopped tomatoes (about 12 ounces)
1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped
Steaks
4 rib-eye steaks (each about 3/4 to 1 inch thick)
8 teaspoons plus 2 tablespoons olive oil
4 teaspoons ground cumin

Steps:

  • For salsas:
  • Mix first 8 ingredients in medium bowl to blend. Transfer half of avocado mixture to another medium bowl. Add tomatoes to first medium bowl and cucumber to second bowl. Season salsas to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover salsas separately and refrigerate.)
  • For steaks:
  • Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with tomato-avocado salsa and cucumber-avocado salsa.

CUMIN-RUBBED STEAKS WITH AVOCADO SALSA VERDE



Cumin-Rubbed Steaks with Avocado Salsa Verde image

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.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 5

2 (8 ounce) beef shoulder center steaks (ranch), cut 1 inch thick
2 teaspoons ground cumin
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro

Steps:

  • Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Meanwhile, combine salsa, avocado and cilantro in small bowl.
  • Carve steaks into slices; season with salt, as desired. Serve with salsa.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 7.2 g, Cholesterol 51.9 mg, Fat 13.1 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 331.6 mg, Sugar 1.8 g

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