Cumin-Crusted Beef Steaks with Orange-Olive Relish

- Yield: 4 servings
- Prep: 20 mins
- Cook: 10 mins
If you can't find shoulder or ranch steak, substitute beef tenderloin.
Ingredients
- 1 to 3medium oranges
- 1 1/2teaspoons ground cuminÂ
- 1teaspoon salt
- 1/2teaspoon black pepper
- 2-- beef shoulder steaks (ranch steaks), cut 3/4-inch thick (about 8 ounces each)
- 1/3cup chopped purchased roasted red peppers
- 1/3cup diced red onion
- 1/3cup coarsely chopped Kalamata olives
Instructions
- Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl. Reserve 2 teaspoons seasoning for relish.
- Add pepper to remaining seasoning; press evenly onto beef steaks. Heat a grill pan or large nonstick skillet over medium heat. Place steaks in pan; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice.
- Peel, section and chop reserved orange to measure 11/2 cups. Combine oranges, roasted peppers, onions, olives and reserved seasoning in medium bowl; mix well. Serve steaks with relish.
Recipe adapted from The Healthy Beef Cookbook (John Wiley and Sons, Inc., 2006)
Want more help? Check out this step-by-step video on how to section citrus.
Nutritional Info *per serving
- Calories 300
- Glycemic Load 0
- Fat 12g
- Saturated Fat 4g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 6g
- Cholesterol 120mg
- Sodium 910mg
- Potassium 830mg
- Carbohydrate 8g
- Fiber 2g
- Sugars 4g
- Protein 40g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 40%
- Calcium 6%
- Iron 30%