Ingredients

• 4 boneless beef chuck eye, or chuck top blade steaks, cut 3/4 inch thick (about 1-1/2 pounds)
• 2 medium oranges
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 jar (7ounces) roasted red peppers, diced
• ⅓ cup coarsely chopped Kalamata olives
• ⅓ cup diced red onion
• Orange slices and Kalamata olives

Method

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 to medium doneness, turning once.

3. Meanwhile peel and dice enough reserved oranges to measure 1 ½ 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.

Notes

Priscilla Yee CALIFORNIA

Categories

30 Minute, Beef