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Cumin-Crusted Beef Steaks with Orange-Ol




Source of Recipe


Heidi


List of Ingredients




Cumin-Crusted Beef Steaks with Orange-Olive Relish



Ingredients:
2 to 4 beef shoulder top blade (flat iron) steaks, (about 7 ounces
each) or 4 boneless beef tenderloin steaks, cut 1 inch thick (about
4 ounces each)
2 to 3 medium oranges
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 jar (7 ounces) roasted red peppers, diced
1/3 cup coarsely chopped Kalamata olives
1/3 cup diced red onion



Recipe



Instructions:
1. 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. 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 shoulder top blade steaks 13
to 15 minutes, turning twice (tenderloin steaks 10 to 13 minutes,
turning occasionally) for medium rare to medium doneness.
3. 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.

Makes 4 servings.