Sunnys Easy Cumin Rubbed Steak With Cucumber Salad Recipes

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CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD



Cumin-Rubbed Lamb Chops With Cucumber Salad image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

About 1 1/2 pounds cucumbers, peeled and thinly sliced
Salt
1/2 cup coarsely chopped mint leaves
2 lemons
4 shoulder or leg lamb chops, or 12 rib or loin chops, about 2 pounds
Black pepper to taste
1 tablespoon cumin, preferably freshly ground

Steps:

  • Place cucumber slices in a colander, and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, start a charcoal or wood fire or preheat a gas grill (or the broiler); rack should be about 4 inches from heat source.
  • When fire is hot, press cucumbers to extract as much liquid as possible. Toss them with mint and juice of one lemon. Rub lamb chops with salt, pepper and cumin, and grill about 3 minutes a side for rare, turning once.
  • Serve each lamb chop on a bed of cucumber salad. Quarter remaining lemon, and serve it to squeeze over lamb.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 4 grams

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD



Sunny's Easy Grilled Cabbage

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup hot pepper jelly
1/2 cup orange juice
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 heads cabbage, each sliced laterally to make two 1 1/2- to 2-inch-thick slices
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 Gala, Honeycrisp or Fuji apples, cored and small diced
2 Roma tomatoes, seeded and chopped
3 scallions, white and green parts chopped
Juice of 1 lemon
8 to 10 fresh basil leaves

Steps:

  • Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
  • Grill the cabbage. Preheat the grill to 350 degrees F.
  • Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
  • Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

CUMIN-RUBBED RIB-EYE STEAKS WITH TWO SALSAS



Cumin-Rubbed Rib-Eye Steaks with Two Salsas image

Categories     Beef     Tomato     Avocado     Cucumber     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.

CUMIN-RUBBED STEAKS WITH AVOCADO SALSA VERDE



Cumin-Rubbed Steaks with Avocado Salsa Verde image

Boneless beef chuck steaks ('ranch' steaks) are rubbed with cumin, cooked on the stovetop, and served with an avocado and tomatillo salsa in this quick recipe.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 5

2 (8 ounce) beef shoulder center steaks (ranch), cut 1 inch thick
2 teaspoons ground cumin
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 209.4 calories, Carbohydrate 7.2 g, Cholesterol 51.9 mg, Fat 13.1 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 331.6 mg, Sugar 1.8 g

CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD



Cumin-Rubbed Lamb Chops with Cucumber Salad image

Lamb chops are among the best meats to grill; although they tend to catch fire, they cook so quickly-three minutes per side is usually more than enough-that there is no time for them to char, and the fire makes the exterior even crisper than it might be otherwise. The cucumbers are best if they're salted, which removes some of their bitterness and makes them extra-crisp. Start with one or two Kirby (small) cucumbers per person-or half of a medium cucumber or about a third of a long ("English") cucumber.

Yield makes 4 servings

Number Of Ingredients 6

About 1 1/2 pounds cucumbers, peeled and thinly sliced
Salt and freshly ground black pepper
1/2 cup coarsely chopped fresh mint
2 lemons
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 pound)
1 tablespoon cumin, preferably freshly ground

Steps:

  • Put the cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, preheat a grill or broiler; put the rack about 4 inches from the heat source.
  • When the fire is hot, press the cucumbers to extract as much liquid as possible and toss them with the mint and the juice of one of the lemons. Rub the lamb chops with salt, pepper, and cumin and grill for about 3 minutes per side for rare, turning once.
  • Serve each of the lamb chops on a bed of the cucumber salad. Quarter the remaining lemon and serve it to squeeze over the lamb.

CUMIN-RUBBED STEAKS WITH AVOCADO SALSA VERDE



Cumin-Rubbed Steaks with Avocado Salsa Verde image

Boneless beef chuck steaks ('ranch' steaks) are rubbed with cumin, cooked on the stovetop, and served with an avocado and tomatillo salsa in this quick recipe.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 5

2 (8 ounce) beef shoulder center steaks (ranch), cut 1 inch thick
2 teaspoons ground cumin
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 209.4 calories, Carbohydrate 7.2 g, Cholesterol 51.9 mg, Fat 13.1 g, Fiber 3.8 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 331.6 mg, Sugar 1.8 g

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