Tuesday, December 4, 2007

Cumin-rubbed Rib-eye Steaks with Two Salsas

There is just no end to how you can prepare steaks. And this one has two bonus salsas to go with it:) I use them combined, it is much more tastier for me. The flavors really compliment each other. This one is an old Bon Appetit recipe which I keep handy if I want to prepare a meal in a hurry.

I do use less chili, although I'm leaving the recipe as is for you out there who like things really "hot".

Cumin really is the key here, if you want, you can even increase it a bit. But don't let it overpower the taste of steaks.

Grilling the steaks always turns out better than cooking them in a pan. Grill some green peppers and onions, boil some potatoes and serve together. Yummm:)


CUMIN-RUBBED RIB-EYE STEAKS WITH TWO SALSAS

Ingredients:
Salsas
1 avocado, peeled, pitted, chopped, rinsed under cold water, drained
3 tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 garlic clove, minced
1 serrano chili or 1/2 jalapeño chili, minced
1 1/2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup chopped tomatoes (about 12 ounces)
1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped

Steaks
4 rib-eye steaks (each about 3/4 to 1 inch thick)
8 teaspoons plus 2 tablespoons olive oil
4 teaspoons ground cumin

Directions:
For salsas:
Mix first 8 ingredients in medium bowl to blend. Transfer half of avocado mixture to another medium bowl. Add tomatoes to first medium bowl and cucumber to second bowl. Season salsas to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover salsas separately and refrigerate.)

For steaks:
Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper.

Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with tomato-avocado salsa and cucumber-avocado salsa.

Makes 4 servings.

1 comment:

Anonymous said...

Love cumin...the smell permeates the entire house...heavenly...like a visit to some exotic destination, say Morocco...(I haven't acutally been there, but the scent of cumin transports me there for some reason).

To tell the truth, I also haven't tried the salsas, but the cumin rub on the steak makes it so tasty just like that with a side of mashed potatoes and a salad.

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