Cumin-Rubbed Steaks with Avocado Salsa Verde

Recipe courtesy of The Beef Checkoff.

Tip: This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

Recipe Ingredients:

2 beef shoulder center steaks (ranch), 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

Cooking Directions:

1. Press cumin evenly onto beef steaks.
2. Heat large nonstick skillet over medium heat until hot.
3. Place steaks in skillet; cook 13 to 16 minutes for medium rare to medium doneness, turning occasionally.
4. Meanwhile combine salsa, avocado and cilantro in small bowl.
5. Carve steaks into slices; season with salt, as desired. Serve with salsa.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 255; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 8g; Fiber: 3g; Protein: 24g; Sodium: 199mg.

Recipe and photograph courtesy of The Beef Checkoff.