Cumin-Rubbed Steaks with Avocado Salsa Verde

Name: Cumin-Rubbed Steaks with Avocado Salsa Verde
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: Ranch Steak; ground cumin; salsa; avocado; fresh cilantro

25

Minutes

4

Servings

5

Ingredients

Cook Mode

Ingredients

2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
2 teaspoons ground cumin
3/4 cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

Press cumin evenly onto beef Ranch Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cooking Tip: You may use 4 beef Denver Steaks in this recipe. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 2

Meanwhile combine salsa, avocado and cilantro in small bowl.
Step 3

Carve steaks into slices; season with salt, as desired. Serve with salsa.

Nutrition Information

Nutrition information per serving: 255 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 65 mg Cholesterol; 199 mg Sodium; 8 g Total Carbohydrate; 3.7 g Dietary Fiber; 24 g Protein; 3 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B₆; 4.2 mcg Vitamin B₁₂; 6.4 mg Zinc; 35.5 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Filed Under:

Mexican Steaks

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