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Cumin-Rubbed Steaks with Avocado Salsa Verde

While cumin-rubbed steaks sizzles in the skillet, a fresh, flavor-packed salsa comes together.

  • 25
    min
  • 4
    SERVINGS
  • 260
    Cal
  • 24 g
    Protein

Ingredients:

  • 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  • 2 teaspoons ground cumin
  • 3/4 cup prepared tomatillo salsa
  • 1 small avocado, diced
  • 2 tablespoons chopped fresh cilantro leaves

Cooking:

  1. Press cumin evenly onto beef Ranch Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Cook's Tip: You may use 4 beef Denver Steaks in this recipe. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 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.

255 CALORIES

0 % *

3g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

3 mg IRON

0 % DV

6.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 255 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 65 mg Cholesterol; 199 mg Sodium; 8 g Total Carbohydrate; 3.7 g Dietary Fiber; 24 g Protein; 3 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.4 mg Zinc; 35.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

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