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

Directions

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