Cumin-Rubbed Steaks with Avocado Salsa Verde

While cumin-rubbed steak sizzles in the skillet, a fresh, flavor-packed salsa comes together.

  • 25
    min
  • 4
    SERVINGS
  • 255
    Cal
  • 24 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Ranch 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 Ranch 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.

    Cook's Tip: You may use 4 beef Denver Steaks in this recipe. 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. Serve with salsa.

Nutrition Information

Butcher Counter

Cumin-Rubbed Steaks with Avocado Salsa VerdeRanch Steak Chuck Primal

Affordable, lean and versatile. Good for grilling or broiling.

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