Cumin-Crusted Top Blades with Orange Salsa
1 to 1 1/2 pounds boneless beef chuck top blade steaks, cut 1-inch thi
4 teaspoons ground cumin
2 teaspoons ancho chili pepper powder
2 teaspoons salt
2 teaspoons ground black pepper
2 large navel oranges
1/2 cup fresh cilantro leaves, packed
1/2 cup chopped red onion
1 fresh jalapeño pepper, seeds removed
2 tablespoons olive oil
2 tablespoons red wine vinegar
* salt and pepper, to taste
Combine rub ingredients in a small bowl. Rub evenly on both sides of s
teaks. Set steaks aside.
Heat charcoal 30 minutes until covered with a light layer of gray as
h or heat gas grill on high 10 minutes with lid closed.
Meanwhile, prepare salsa. Cut peel and bitter white pith from orange
s with a sharp knife. Trim ends, then cut oranges crosswise into 1/2-i
nch thick slices. Place slices in a medium bowl; pull slices apart int
o segments. Chop cilantro and onion; chop pepper very finely to mince.
Toss cilantro, onion, jalapeño, oil and vinegar with orange segments.
Season with salt and pepper to taste.
Grill steaks 4 inches above Medium heat (375 degree grill surface te
mperature) 5 to 6 minutes per side for medium-rare to medium doneness.
Serve steaks with salsa.
No Nutritional Information Available