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

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.

Notes

* Two beef top loin (strip) steaks, cut 1 inch thick, may be substituted for shoulder center steaks. Cook for 12 to 15 minutes, turning occasionally.

Nutrition

Per serving, using shoulder center: 255 calories; 14g fat (3g saturated fat; 8g monounsaturated fat); 65mg cholesterol; 199mg sodium; 8g carbohydrate; 3.7g fiber; 24g protein; 5.4mg niacin; 0.6mg vitamin B6; 4.2mcg vitamin B12; 3.0mg iron; 35.5mcg selenium; 6.4mg zinc

Per serving, using top loin: 261 calories; 14g fat (3g saturated fat; 7g monounsaturated fat); 56mg cholesterol; 200mg sodium; 8g carbohydrate; 3.7g fiber; 26g protein; 8.0mg niacin; 0.7mg vitamin B6; 1.4mcg vitamin B12; 2.2mg iron; 29.0mcg selenium; 4.9mg 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.

Attribution

Recipe and photo used with permission from: California Avocado Board
Author: Courtesy of The Beef Checkoff