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Pearl's Place Hood River Cumin-Crusted Beef Steaks with Orange Olive Relish
4 boneless beef chuck eye or chuck top blade steaks, cut
3/4-inch thick (about 1 1/2 pounds)
2 to 3 medium oranges
1 1/2 t. ground cumin
1 t. salt
1/2 t. pepper
7 oz. jar roasted red peppers, diced
1/3 C. coarsely chopped Kalamata olives
1/3 C. diced red onion
Orange slices and Kalamata olives
Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons of this seasoning for relish.
Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium-rare to medium doneness, turning once.
Meanwhile, peel and dice enough reserved oranges to measure 1 1/2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks with this relish. Garnish with orange slices and olives.
Makes 4 servings.
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