Cumin-Crusted Top Blades with Orange Salsa
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, jalapeño, 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.
No Nutritional Information Available