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Cumin-Rubbed Steaks with Avocado Salsa Verde

While cumin-rubbed steaks sizzles in the skillet, a fresh, flavor-packed salsa comes together.

Cumin-Rubbed Steaks with Avocado Salsa Verde

Cook Time: 25 Minutes

Servings: 4

Ingredients: 5

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Ingredients

Preparation

  1. Step 1

    Press cumin evenly onto beef Chuck Arm Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  2. Step 2

    Meanwhile combine salsa, avocado and cilantro in small bowl.

  3. Step 3

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

Nutrition Information

255 Calories

0 %*

3g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

3 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 255 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 65 mg Cholesterol; 199 mg Sodium; 8 g Total Carbohydrate; 3.7 g Dietary Fiber; 24 g Protein; 3 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.4 mg Zinc; 35.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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