RECIPES

Cumin-Rubbed Steaks with Avocado Salsa Verde

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Total Time:

15min

Cook Time:

15min

Ingredients

Serves: 4
  beef shoulder center steaks (ranch), cut 1 inch thick (about 8 ounces each)
tsp.  ground cumin
3/4  cup  prepared tomatillo salsa
  small ripe, Fresh California Avocado, diced
Tbsp.  chopped fresh cilantro

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. 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°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile combine salsa, avocado and cilantro in small bowl.
  3. 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.

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

NUTRITION INFORMATION
PER SERVING

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.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

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.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

The Beef Checkoff

Recipes and photo courtesy of The Beef Checkoff

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