Cumin-Crusted Beef Steaks with Orange-Olive Relish

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 12g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 120mg
  • Sodium 910mg
  • Potassium 830mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 4g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 40%
  • Calcium 6%
  • Iron 30%