cumin-rubbed steaks with avocado salsa verde
Ingredients
- 2 beef shoulder center steaks (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
Directions
Press cumin evenly onto beef 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.
Meanwhile combine salsa, avocado and cilantro in small bowl.
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.
NUTRITION INFORMATION
Nutrition information per serving, using ranch: 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 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 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 29 mcg selenium; 4.9 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.