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DINERS WILL RELISH CUMIN-CRUSTED STEAKS

This recipe, which uses only six ingredients apart from salt and pepper, won top honors in the 2001 National Beef Cook-Off.

CUMIN-CRUSTED STEAKS WITH ORANGE OLIVE RELISH

4 boneless beef chuck eye or chuck top blade steaks, cut 3/4 -inch thick (about 1 1/2 pounds)

2 to 3 medium oranges

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon pepper

1 jar (7-ounce) 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 of this 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 9 to 11 minutes (top blade steaks 10 to 12 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 teaspoons seasoning in medium bowl; mix well. Serve steaks with this relish. Garnish with orange slices and olives. Makes 4 servings.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240.

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