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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. | |  |
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Cumin Crusted Beef Steaks with Orange-Olive Relish
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Ingredients: |
| 4 |
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boneless beef chuck eye or shoulder top blade (flat iron) steaks, cut 3/4 inch thick (about 1-1/2 pounds) |
| 2 to 3 |
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medium oranges |
| 1-1/2 |
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teaspoons ground cumin |
| 1 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1 |
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jar (7 ounces) roasted red peppers, diced |
| 1/3 |
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cup coarsely chopped Kalamata olives |
| 1/3 |
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cup diced red onion |
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Orange slices and Kalamata olives |
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Instructions: |
| 1. |
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Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning for relish. |
| 2. |
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Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium rare to medium doneness, turning once. |
| 3. |
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Meanwhile peel and dice enough reserved oranges to measure 1-1/2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 246 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 919 mg sodium; 16 g carbohydrate; 4.7 g fiber; 24 g protein; 3.3 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 3.6 mg iron; 17.2 mcg selenium; 7.6 mg zinc. |
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