Cumin Crusted Beef Steaks With Orange Olive Relish Recipes

CUMIN-CRUSTED BEEF STEAKS WITH ORANGE-OLIVE RELISH

Steps:

• 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.
• 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 relish. Garnish with orange slices and olives.

SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH

Steps:

• Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
• Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
• Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

LIME-SOAKED, CUMIN-CRUSTED SKIRT STEAK

Steps:

• Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
• Light up a fire in your grill.
• In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
• When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
• In a medium bowl, combine all the relish ingredients and mix well.
• Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!
• Note* You may substitute flank steak, or round steak for the skirt.