CUMIN PEPPER-RUBBED DENVER STEAK WITH AVOCADO SALSA VERDE

Cumin-Pepper-Rubbed Denver Cut Steak with Avocado Salsa Verde --
30 Minutes or Less
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Denver Steaks, cut 1 inch thick
  2. 2 teaspoons ground cumin
  3. 1 teaspoon garlic-pepper seasoning
  4. 1/2 cup tomatillo salsa
  5. 1 small avocado, diced
  6. 2 tablespoons chopped fresh cilantro
  7. 8 small corn tortillas (6 to 7-inch diameter)
  8. Salt
Toppings:
  1. Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges

INSTRUCTIONS FOR CUMIN PEPPER-RUBBED DENVER STEAK WITH AVOCADO SALSA VERDE

  1. Combine cumin and garlic-pepper seasoning; press evenly onto beef steaks. 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.
  2. Meanwhile, combine salsa, avocado and cilantro in small bowl.
  3. Carve steaks into slices; season with salt, as desired. Top tortillas with equal amounts of beef and avocado salsa. Garnish with Toppings, as desired.
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