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Cumin-Crusted Beef Steaks with Relish
The Grand Prize Winner in the 2001 National Beef Cookoff by Priscilla Yee of California!

Prep: 15 minutes
Cook: 10 minutes
Servings: Serves 4

4 boneless beef chuck eye or chuck top blade steaks, cut 3/4-inch thick

2-3 medium oranges

1-1/2 tsp. ground cumin

1 tsp. salt

1/2 tsp. pepper

1 jar (7 oz.) roasted red peppers, diced

1/3 cup coarsely chopped Kalamata olives

1/3 cup diced red onion

-- orange slices and Kalamata olives

	Grate 2 tsp. orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 tsp. 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 steak in grill pan; cook 9-10 minutes for medium rare to medium doneness; turning once.
	Meanwhile peel and dice enough reserved oranges to measure 1-1/2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 tsp. seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives.

Need help with this recipe? Go to: Pan Broiling, Meat Doneness

Recipes and Cooking Data Courtesy of the Texas Beef Council