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.

No additional tips available.

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

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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.

Cumin-Rubbed Rib-Eye Steaks with Two Salsas

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