A twist on the classic grilled salt-and-pepper steak, this cookout-ready creation will bring a unique earthy flavor to any special meal without eating too much time out of your day.
Ingredients
4 rib-eye steaks
8 teaspoons plus 2 tablespoons olive oil
4 teaspoons ground cumin
Salt and pepper to taste
SALSA
1 avocado, peeled, pitted, chopped
3 tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 garlic clove, minced
1 Serrano chili
1 1/2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
For steaks:
Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add 2 steaks to skillet at a time; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with avocado salsa.
For salsas:
Mix first 8 ingredients in medium bowl to blend. Season salsa to taste with salt and pepper,(Can be prepared 4 hours ahead).
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