Cumin-Rubbed Steaks with
Avocado Salsa Verde
Ingredients
- 2 beef shoulder center steaks (ranch), cut 1 inch thick (about 8 ounces each)
- 2 teaspoons ground cumin
- 3/4 cup prepared tomatillo salsa
- 1 small ripe, Fresh California Avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- 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 (145 degrees F) to medium (160 degrees F) 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: Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for shoulder center steaks. Cook 12 to 15 minutes, turning occasionally.
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
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
Author: Courtesy of The Beef Checkoff
Recipe and photo credit: California Avocado Commission