Cumin-Crusted Beef Steaks with Orange-Olive Relish

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Cumin-Crusted Beef Steaks with Orange-Olive Relish

Cumin-Crusted Beef Steaks with Orange-Olive Relish
Total Recipe Time:  30 minutesPreparation Time:  15 minutesCooking Time:  15 minutes
Makes 4 servings

Ingredients

2 to 4 beef shoulder top blade (flat iron) steaks, (about 7 ounces each) or 4 boneless beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)2 to 3 medium oranges1-1/2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon pepper1 jar (7 ounces) roasted red peppers, diced1/3 cup coarsely chopped Kalamata olives1/3 cup diced red onion

Instructions

  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 shoulder top blade steaks 13 to 15 minutes, turning twice (tenderloin steaks 10 to 13 minutes, turning occasionally) for medium rare to medium doneness.
  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.

Cook'sTip

Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces.Cook's Tip:  Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces.
Nutrition information per serving, using shoulder top blade (flat iron): 261 calories; 24 g protein; 12 g carbohydrate; 13 g fat; 1,138 mg sodium; 51 mg cholesterol; 3.5 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 3.4 mg iron; 7.7 mg zinc. Complete This recipe is an excellent source of protein, vitamin B6, vitamin B12 and zinc, and a good source of niacin and iron. nutrition information is available on request.Nutrition information per serving, using tenderloin: 268 calories; 26 g protein; 12 g carbohydrate; 13 g fat; 1,134 mg sodium; 71 mg cholesterol; 3.6 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 4.1 mg iron; 4.9 mg zinc. Complete nutrition information is available on request.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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