Cumin-Crusted Top Blades with Orange Salsa

Prep Time:
20 minutes
Cook Time:
12 minutes
4 servings

Cooking Connection


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

4teaspoonsground cumin,

2teaspoonsancho chili pepper powder,


2teaspoonsground black pepper,

2large navel oranges,

1/2cupfresh cilantro leaves, packed,

1/2cupchopped red onion,

1fresh jalapeño pepper, seeds removed,

2tablespoonsolive oil,

2tablespoonsred wine vinegar,

*salt and pepper, to taste,


1Combine rub ingredients in a small bowl. Rub evenly on both sides of steaks. Set steaks aside.

2 Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.

3 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 medium 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 with salt and pepper to taste.

4 Grill steaks 4 inches above Medium heat (375 degree grill surface temperature) 5 to 6 minutes per side for medium-rare to medium doneness. Serve steaks with salsa.

Nutritional Information

No Nutritional Information Available

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