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Cumin-Pepper-Rubbed Denver Cut Steak with Avocado Salsa Verde
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
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Servings||Makes 4 servings|
|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%)|