Cumin-Rubbed Steaks with Avocado Salsa Verde

Cumin-Rubbed Steaks with Avocado Salsa Verde

4 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  The Beef Checkoff

“Boneless beef chuck steaks ('ranch' steaks) are rubbed with cumin, cooked on the stovetop, and served with an avocado and tomatillo salsa in this quick recipe.”

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Adjust Servings

Original recipe yields 4 servings



  1. Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  2. Meanwhile, combine salsa, avocado and cilantro in small bowl.
  3. Carve steaks into slices; season with salt, as desired. Serve with salsa.

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Reviews (4)

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Cynthia Ross

Cynthia Ross

Great for Grilling! Saw that little sticker on the package of chuck steaks, and had to buy it. Two thick, nicely marbled steaks for less than eight dollars. Used the cumin rub for one, my favorite Montreal Steak rub for the other. Both turned out very nice. A chef taught me how to cook them the way I like them. Pinch the fleshy part of your hand between the thumb and forefinger. When the steak feels like that, take it off the grill and let it rest for several minutes to retain the juice. The result was flavorful, tender meat that tasted better than more expensive cuts. Just trim the fat away to save calories. The avocado salsa on top was a nice variation from the usual steak-sauce I buy. This is a nice recipe for a summer cook-out.



I, too, was skeptical of this recipe because I love my steak seasoned a certain way and while I like cumin, I'm not a HUGE fan. Wow, this was delicious!!! I used top sirloin steaks and grilled them on the BBQ instead of cooking them in a skillet. Otherwise, I made the recipe exactly as written and used Herdez salsa verde. It really is a nice change from the usual and the topping adds a nice level of tang to the meat. This would definitely impress company and is a keeper!



I was extremely skeptical that this would turn out good with just cumin, so I mixed in a little garlic and onion powder. Still, wow, was I wrong though! The cumin gave it such a great flavor. I rubbed the steaks and browned them in my cast iron skillet, then I finished them off in my oven. I did however let them overcook, but that in no way affected the flavor. That was just my fault so they were a little chewy. The avocado was delicious with it as well. I also made fried okra, buttermilk cornbread, and steamed veggies to go with it. Yummy!! Also, I think this would be better on the grill, not inside.

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Amount Per Serving (4 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 332 mg
  • 13%

Based on a 2,000 calorie diet



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Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad


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Grilled Steak and Asian Noodle Salad