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Cumin-Crusted Top Blades with Orange Salsa
Prep Time:
20 minutes
Cook Time:
12 minutes
4 servings

1 to 1 1/2 pounds boneless beef chuck top blade steaks, cut 1-inch thick

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 steaks. Set steaks as
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill
on high 10 minutes with lid closed.
Meanwhile, prepare salsa. Cut peel and bitter white pith from oranges with a sharp knife
. Trim ends, then cut oranges crosswise into 1/2-inch thick slices. Place slices in a medi
um bowl; pull slices apart into segments. Chop cilantro and onion; chop pepper very finely
to mince. Toss cilantro, onion, jalapeƱo, oil and vinegar with orange segments. Season wi
th salt and pepper to taste.
Grill steaks 4 inches above Medium heat (375 degree grill surface temperature) 5 to 6 mi
nutes per side for medium-rare to medium doneness. Serve steaks with salsa.

Nutritional Information

No Nutritional Information Available


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