Cumin-Rubbed Steaks with Avocado Salsa Verde |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Boneless beef chuck steaks ('ranch' steaks) are rubbed with cumin, cooked on the stovetop, and served with an avocado and tomatillo salsa in this quick recipe. Ingredients:
2 (8 ounce) beef shoulder center steaks (ranch), cut 1 inch thick |
2 teaspoons ground cumin |
3/4 cup prepared tomatillo salsa |
1 small avocado, diced |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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 degrees F) to medium (160 degrees 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.
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