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CUMIN-PEPPER-RUBBED DENVER CUT STEAKS WITH AVOCADO SALSA VERDE
Total preparation and cooking time: 25 to 30 minutes
1 pound serratus ventralis (Denver Cut Steak), cut 1-inch thick, cut into 4 steaks
2 teaspoons ground cumin
1 teaspoon garlic-pepper seasoning
1/2 cup prepared tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro
1. Combine cumin and garlic-pepper seasoning in small bowl; press evenly onto beef steaks. Place
steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 14 minutes for medium rare
doneness, turning occasionally.
2. Meanwhile combine salsa, avocado and cilantro in sm all bowl.
3. Carve steaks into slices; season with salt, as desired. Serve with salsa.
Makes 4 servings.
Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 12 to 17 minute for medium-rare doneness, turning occasionally.
Cook’s Tip: To pan-broil steaks, heat large nonstick skillet over medium-high heat until hot. Place steaks
in skillet (do not overcrowd).Cook, uncovered, 13 to 14 minutes for medium-rare to medium doneness,
turning occasionally.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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