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Ingredients
1 to 3 medium oranges
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 beef shoulder steaks (ranch steaks), cut 3/4-inch thick (about 8 ounces each)
1/3 cup chopped jarred roasted red peppers
1/3 cup diced red onion
1/3 cup coarsely chopped Kalamata olives
Instructions
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 beef shoulder steaks (ranch steaks), cut 3/4-inch thick (about 8 ounces each)
1/3 cup chopped jarred roasted red peppers
1/3 cup diced red onion
1/3 cup coarsely chopped Kalamata olives
1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl. Reserve 2 teaspoons seasoning for relish.
2. Add pepper to remaining seasoning; press evenly onto beef steaks. Heat a grill pan or large nonstick skillet over medium heat. Place steaks in pan; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice.
3. Peel, section and chop reserved orange to measure 1 1/2 cups. Combine oranges, roasted peppers, onions, olives and reserved seasoning in medium bowl; mix well. Serve steaks with relish. Serves 4.
Recipe adapted from The Healthy Beef Cookbook, by the National Cattlemen's Beef Association and the American Dietetic Associaton (John Wiley and Sons, Inc., 2006), "Relish the Healthy Table," July 2006.
Nutritional Information
2. Add pepper to remaining seasoning; press evenly onto beef steaks. Heat a grill pan or large nonstick skillet over medium heat. Place steaks in pan; cook 9 to 12 minutes for medium-rare to medium doneness, turning twice.
3. Peel, section and chop reserved orange to measure 1 1/2 cups. Combine oranges, roasted peppers, onions, olives and reserved seasoning in medium bowl; mix well. Serve steaks with relish. Serves 4.
Recipe adapted from The Healthy Beef Cookbook, by the National Cattlemen's Beef Association and the American Dietetic Associaton (John Wiley and Sons, Inc., 2006), "Relish the Healthy Table," July 2006.
Per serving: 220 calories, 7g fat, 24g prot., 16g carbs., 5g fiber, 924mg sodium.
