Cumin-Crusted Beef Steaks with Orange-Olive Relish

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 10 mins

Southwestern flavors meld perfectly with Mediterranean to elevate a juicy cut of pan-grilled beef.

Mark Boughton Photography / styling by Teresa Blackburn

If you can't find shoulder or ranch steak, substitute beef tenderloin.


1 to 3 medium oranges
1 1/2 teaspoons ground cumin 
1 teaspoon salt
1/2 teaspoon black pepper
2 beef shoulder steaks (ranch steaks), cut 3/4-inch thick (about 8 ounces each)
1/3 cup chopped purchased roasted red peppers
1/3 cup diced red onion
1/3 cup coarsely chopped Kalamata olives


  1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl. Reserve 2 teaspoons seasoning for relish.
  2. Add pepper to remaining seasoning; press evenly onto beef steaks. Heat a grill pan or large nonstick skillet over medium heat. Place steaks in pan; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice.
  3. Peel, section and chop reserved orange to measure 11/2 cups. Combine oranges, roasted peppers, onions, olives and reserved seasoning in medium bowl; mix well. Serve steaks with relish.

Recipe adapted from The Healthy Beef Cookbook (John Wiley and Sons, Inc., 2006)



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