While cumin-rubbed steaks sizzles in the skillet, a fresh, flavor-packed salsa comes together.
Cumin-Rubbed Steaks With Avocado Salsa Verde
Cumin-Rubbed Steaks With Avocado Salsa Verde
INGREDIENTS
2 beef Ranch Steaks, cut 2,5 cm thick (about 230 grams each each)
2 teaspoons ground cumin
3/4 cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro leaves
No. Servings:
2
Cooking time:
30 minutes
INSTRUCTIONS
- 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 (63°C) to medium (72°C) doneness, turning occasionally.
- Meanwhile combine salsa, avocado and cilantro in small bowl.
- Carve steaks into slices; season with salt, as desired. Serve with salsa.
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 (63°C) to medium (72°C) doneness, turning occasionally.
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