Cumin Crusted Beef Steaks with Orange-Olive Relish




Cumin Crusted Beef Steaks with Orange-Olive Relish

Cumin Crusted Beef Steaks with Orange-Olive Relish
Total Recipe Time:  30 minutes
Makes 4 servings


4 beef Chuck Eye Steaks2 to 3 medium oranges1-1/2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon pepper1 jar (7 ounces) roasted red peppers, diced1/3 cup coarsely chopped Kalamata olives1/3 cup diced red onionOrange slices and Kalamata olives


  1. 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.
  2. 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 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
  3. 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.
Nutrition information per serving: 246 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 919 mg sodium; 16 g carbohydrate; 4.7 g fiber; 24 g protein; 3.3 mg niacin; 0.4 mg vitamin B6; 3 mcg vitamin B12; 3.6 mg iron; 17.2 mcg selenium; 7.6 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and niacin.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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