Cumin Crusted Beef Steaks With Orange Olive Relish Recipes

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.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS

Steps:

• Cut beef steak crosswise into three equal pieces.
• Combine marinade ingredients in small bowl.
• Place beef and marinade in food-safe plastic bag; turn beef to coat.
• Close bag securely and marinate in refrigerator for one hour.
• Soak twelve 9-inch bamboo skewers in water for one hour; drain.
• Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
• Drizzle with oil; toss to coat.
• Set aside.
• Alternately thread vegetables evenly onto six skewers.
• Remove beef from marinade; discard marinade.
• Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• Place beef on grid over medium, ash-covered coals.
• Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• Place vegetable skewers on grid around beef.
• Grill uncovered, 6 to 8 minutes or until tender, turning once.
• Cut beef between skewers to make individual servings.
• Season beef and vegetable skewers with salt and pepper as desired.
• Serve with Red Pepper-Mango Salsa or Chipotle Cream.

CRISPY SHREDDED ORANGE BEEF

Steps:

• For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
• Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
• Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
• For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
• Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.

FLANK STEAK WITH GARLIC, OREGANO, ORANGE AND CUMIN

Steps:

• In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts. Or you can cover and refrigerate steak for several hours or overnight.
• When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare.
• Let meat rest a few minutes; slice in thin slices across the grain to serve.