Step 1Combine Rub ingredients in small bowl; press evenly onto beef steaks.
Step 2Place 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 3Meanwhile, using vegetable peeler, peel cucumber into thin strips. Toss cucumber, lemon juice and pepper in medium bowl; set aside. Prepare Romesco Sauce.
Romesco Sauce: Combine 3/4 cups jarred roasted red bell pepper, 1/2 cup diced tomatoes, 1/3 cup sliced or slivered almonds or pine nuts, 1/4 cup fresh cilantro leaves, 2 teaspoons minced garlic, 2 teaspoons olive oil, 2 teaspoons fresh orange juice and 1/2 teaspoon salt in food processor bowl or blender. Cover; pulse on and off until pureed.
Cooking Tip: Romesco Sauce recipe can be made ahead. This sauce recipe will make 1-1/2 cups. Only 1/2 cup is needed. Use more as desired.
Step 4Carve steaks into thin slices; season with salt and pepper, as desired. Place 1/4 cup hummus on each plate. Drizzle with 2 tablespoons Romesco Sauce. Top with cucumber strips and sliced beef. Garnish with pita chips, feta cheese, pine nuts, olive oil, olives and oregano, if desired.
Cooking Tip: This recipe may be served on a large platter for a shared appetizer.
Nutrition information per serving: 372 Calories; 162 Calories from fat; 18g Total Fat (4 g Saturated Fat; 9 g Monounsaturated Fat;) 70 mg Cholesterol; 668 mg Sodium; 19 g Total Carbohydrate; 7.6 g Dietary Fiber; 33 g Protein; 4.6 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.4 mg Zinc; 33.1 mcg Selenium; 109.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.