Cumin-Rubbed Steaks with
Avocado Salsa Verde

Cumin-Rubbed Steaks


  • 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

* 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.


  1. Press cumin evenly onto beef steaks.
  2. Heat large nonstick skillet over medium heat until hot.
  3. Place steaks in skillet; cook 13 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  4. Meanwhile combine salsa, avocado and cilantro in small bowl.
  5. Carve steaks into slices; season with salt, as desired.
  6. Serve with salsa.

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 used with permission from: California Avocado Board

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