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 Cumin-Crusted
Beef Steaks with Orange-Olive Relish
Priscilla Yee CALIFORNIA
Total Preparation and Cooking Time: 30 Minutes o Makes 4 servings
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4
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boneless beef chuck eye or chuck top blade steaks, cut 3/4 inch thick (about
1-1/2 pounds)
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2 to 3
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medium oranges
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1-1/2
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teaspoons ground cumin
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1
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teaspoon salt
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1/2
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teaspoon pepper
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1
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jar (7ounces) roasted red peppers, diced
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1/3
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cup coarsely chopped Kalamata olives
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1/3
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cup diced red onion
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Orange slices and Kalamata olives
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1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange
peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning
for relish.
2. Heat ridged grill pan or large nonstick skillet over medium heat until hot.
Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks
in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12
minutes) for medium rare to medium doneness, turning once.
3. Meanwhile peel and dice enough reserved oranges to measure 1-1/2 cups.
Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons
seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with
orange slices and olives.
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