Cumin-Rubbed Steaks with Avocado Salsa Verde

• 25 min
• 4 SERVINGS
• 260 Cal
• 24 g Protein

Ingredients:

• 2 beef Chuck Arm 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

Cooking:

1. Press cumin evenly onto beef Chuck Arm 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.
2. Meanwhile combine salsa, avocado and cilantro in small bowl.
3. Carve steaks into slices; season with salt, as desired. Serve with salsa.