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Cumin-Rubbed Steaks with Avocado Salsa Verde
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Ingredients
- 2 beef shoulder center steaks (ranch), cut 1-inch thick (about 8 oz ea)
- 2 tsp ground cumin
- 3/4 cup prepared tomatillo salsa
- 1 small avocado, diced
- 2 tbsp chopped fresh cilantro
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Preparation:
- Press cumin evenly onto beef steaks.
- Heat large, nonstick skillet over medium heat until hot.
- Place steaks in skillet.
- Cook 13-16 minutes for medium rare to medium doneness, turning occasionally.
- Meanwhile, combine salsa, avocado, and cilantro in a small bowl.
- Carve steaks into slices.
- Season with salt, as desired.
- Serve with salsa.
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Cook's Tip:
- Two beef top loin (strip) steaks, cut 1-inch thick, may be substituted for shoulder center steaks. Cook 12-15 minutes, turning occasionally.
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