Cumin-Rubbed Steaks with Avocado Salsa Verde

Main Ingredient: Black Canyon® Angus Beef Ranch Steaks
Servings: 4



2 Black Canyon® Angus Beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
2 Teaspoons ground cumin
3/4 Cup prepared tomatillo salsa
1 Small avocado, diced
2 Tablespoons chopped fresh cilantro leaves


  1. Press cumin evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile combine salsa, avocado and cilantro in small bowl.
  1. Carve steaks into slices; season with salt, as desired. Serve with salsa.

Nutritional Information

Nutrition information per serving: 255 Calories; 14 g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat); 65 mg Cholesterol; 199 mg Sodium; 8 g Total Carbohydrate; 3.7 g Dietary Fiber; 24 g Protein; 3 mg Iron; 5.4 mg Niacin; 0.6 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.4 mg Zinc; 35.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.