Cumin-Rubbed Steaks with Avocado Salsa Verde

Name: Cumin-Rubbed Steaks with Avocado Salsa Verde
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 small avocado, diced; 454 grams beef shoulder center steaks (ranch), cut 1 inch thick; 2 Tbsps chopped fresh cilantro; 2 teaspoons ground cumin; 177 milliliters prepared tomatillo salsa

Cumin-Rubbed Steaks with Avocado Salsa Verde could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One portion of this dish contains about 25g of protein, 21g of fat, and a total of 316 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. A mixture of ground cumin, tomatillo salsa, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes around 25 minutes. Users who liked this recipe also liked Cumin-rubbed Steaks With Avocado Salsa Verde, Cumin Dusted Strip Steaks with Salsa Verde Butter, and Cumin-Rubbed Rib-Eye Steaks with Two Salsas.

Instructions

Press cumin evenly onto beef steaks.

Ingredients you will need

Steak

Cumin

Beef

Heat large nonstick skillet over medium heat until hot.

Equipment you will use

Frying Pan

Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Meanwhile, combine salsa, avocado and cilantro in small bowl.

Ingredients you will need

Cilantro

Avocado

Salsa

Equipment you will use

Bowl

Carve steaks into slices; season with salt, as desired.

Ingredients you will need

Steak

Salt

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1small

avocado, diced 454grams

beef shoulder center steaks (ranch), cut 1 inch thick 2Tbsps

chopped fresh cilantro 2teaspoons

ground cumin 177milliliters

prepared tomatillo salsa

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Bench Sonoma Coast Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Bench Sonoma Coast Pinot Noir

Lean, vibrant and delightful. Sourced primarily from Sangiacomo Amaral Ranch Vineyard in the Sonoma Coast AVA. This is a wine with a lean, elegant structure and vibrant acidity, reminiscent of Burgundy.It complements rich sauces, roasted meats, and loves to be paired with poultry.