Hannaford homepage

Print This Recipe

Cumin-Pepper-Rubbed Denver Cut Steak with Avocado Salsa Verde

Avreage Rating


Get Ready

Servings: Makes 4 servings

Cook Time: 15 minutes

Prep Time: 15 minutes


1 lb boneless beef chuck underblade steak (Denver Cut), cut 1-inch thick
2 teaspoons ground cumin
1 teaspoon Garlic power-pepper seasoning
1/2 cup prepared chunky-style mild salsa, (tomatillo)
1 whole avocado, diced
2 tablespoons cilantro. minced


1. Combine cumin and garlic-pepper seasoning in small bowl; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium-rare doneness, turning occasionally.
2. Meanwhile combine salsa, avocado and cilantro in small bowl.
3. Carve steaks into slices; season with salt, as desired. Serve with salsa.
Cook's Tip: To pan-broil steaks, heat large nonstick skillet over medium-high heat until hot. Place steaks in skillet (do not overcrowd).Cook, uncovered, 13 to 14 minutes for medium-rare to medium doneness, turning occasionally.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4 servings
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (53%)
Saturated Fat 15 g (75%)
Cholesterol 81 mg (27%)
Sodium 281 mg (11%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 8 g (32%)
Protein 26 g (43%)
Vitamin A 217 IU (4%)
Vitamin C 10 mg (16%)
Calcium 40 mg (0%)
Iron 8 mg (13%)

send to printer