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.
Ingredients
- 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
Instructions
- Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl. Reserve 2 teaspoons seasoning for relish.
- 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.
- 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)
