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Cumin-Crusted Top Blades with Orange Salsa

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 aside.

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 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.

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
Cooking Connection

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