Cumin-crusted Beef Steaks with Orange-olive Relish

30 Minute, Beef

Total Time: 30 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

4 boneless beef chuck eye or chuck top blade steaks, cut 3/4 inch thick (about 1-1/2 pounds)

2 medium oranges

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon pepper

1 jar (7ounces) roasted red peppers diced

1/3 cup coarsely chopped Kalamata olives

1/3 cup diced red onion

Orange slices and Kalamata olives

Directions

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.

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.

Meanwhile peel and dice enough reserved oranges to measure 1 ½ 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.

Notes

Priscilla Yee CALIFORNIA