Cumin-Rubbed Rib-Eye Steaks with Two Salsas Recipe

Name: Cumin-Rubbed Rib-Eye Steaks with Two Salsas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 avocado, peeled, pitted, chopped, rinsed under cold water, drained; 3 tablespoons chopped fresh cilantro; 1 large shallot, finely chopped; 1 garlic clove, minced; 1 serrano chili or 1/2 jalapeno chili, minced; 1 1/2 teaspoons fresh lime juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cup chopped tomatoes (about 12 ounces); 1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped; 4 rib-eye steaks (each about 3/4 to 1 inch thick); 8 teaspoons plus 2 tablespoons olive oil; 4 teaspoons ground cumin

Servings: persons

1 avocado, peeled, pitted, chopped, rinsed under cold water, drained
3 tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 garlic clove, minced
1 serrano chili or 1/2 jalapeno chili, minced
1 1/2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup chopped tomatoes (about 12 ounces)
1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped
4 rib-eye steaks (each about 3/4 to 1 inch thick)
8 teaspoons plus 2 tablespoons olive oil
4 teaspoons ground cumin

1
Mix first 8 ingredients in medium bowl to blend.
2
Transfer half of avocado mixture to another medium bowl.
3
Add tomatoes to first medium bowl and cucumber to second bowl.
4
Season salsas to taste with salt and pepper.
5
(Can be prepared 4 hours ahead.
6
Cover salsas separately and refrigerate.)
7
Rub each steak all over with 2 teaspoons olive oil.
8
Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere.
9
Sprinkle steaks with salt and pepper.
10
Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat.
11
Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side.
12
Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare.
13
Transfer to plates.
14
Serve with tomato-avocado salsa and cucumber-avocado salsa.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 avocado, peeled, pitted, chopped, rinsed under cold water, drained, 3 tablespoons chopped fresh cilantro, 1 large shallot, finely chopped, 1 garlic clove, minced, and more.

Yes, Cumin-Rubbed Rib-Eye Steaks with Two Salsas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cumin-Rubbed Rib-Eye Steaks with Two Salsas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions