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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 to 15 minutes, turning occasionally.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. | |  |
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Cumin-Rubbed Steaks with Avocado Salsa Verde
20 to 25 minutes
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Ingredients: |
| 2 |
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beef shoulder center steaks (ranch), cut 1 inch thick (about 8 ounces each) |
| 2 |
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teaspoons ground cumin |
| 3/4 |
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cup prepared tomatillo salsa |
| 1 |
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small avocado, diced |
| 2 |
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tablespoons chopped fresh cilantro |
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Instructions: |
| 1. |
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Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 16 minutes for medium rare to medium doneness, turning occasionally. |
| 2. |
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Meanwhile combine salsa, avocado and cilantro in small bowl. |
| 3. |
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Carve steaks into slices; season with salt, as desired. Serve with salsa. |
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| Makes 4 servings |
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| | | | | Nutrition information per serving, using shoulder center: 255 calories; 14 g fat (3 g saturated fat; 8 g monounsaturated fat); 65 mg cholesterol; 199 mg sodium; 8 g carbohydrate; 3.7 g fiber; 24 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 4.2 mcg vitamin B12; 3.0 mg iron; 35.5 mcg selenium; 6.4 mg zinc.
Nutrition information per serving, using top loin: 261 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 56 mg cholesterol; 200 mg sodium; 8 g carbohydrate; 3.7 g fiber; 26 g protein; 8.0 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 29.0 mcg selenium; 4.9 mg zinc. |
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