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CHUCK EYE: 1 2
CUMIN CRUSTED
BEEF STEAKS with ORANGE-OLIVE RELISH
4 Kinderhook Farm grass-fed
beef boneless chuck eye steaks
2 to 3 medium oranges
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 jar (7 ounces) roasted red peppers, diced
1/3 cup coarsely chopped kalamata olives
1/3 cup diced red onion
orange slices and kalamata olives
Grate 2 teaspoons orange peel from
oranges; reserve oranges. Combine orange peel, cumin and
salt in small bowl; remove and reserve 2 teaspoons seasoning
for relish.
Heat ridged grill pan or large nonstick skillet over medium
heat until hot. Add pepper to remaining seasoning; press
evenly onto beef steaks. Place steaks in grill pan; cook
chuck eye steaks 8 to 10 minutes for medium rare to medium
doness, turning once. Be careful not to overcook, grass-fed
beef will cook quickly.
Meanwhile peel and dice enough reserved oranges to measure
1 1/2 cups. Combine diced oranges, red peppers, olives,
onion and reserved 2 teaspoons seasoning in medium bowl;
mix well. Serve steaks with relish. Garnish with orange
slices and olives.
PRINTABLE PDF
from
www.beefitswhatsfordinner.com
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