I don’t eat red meat very often. When I do, I usually use a nice flank or hangar steak. This recipe is an easy way to liven up a nice cut of flank. I like flank because it has less fat and is easy to grill or cook in the oven. You can use flank in tortillas and sandwiches or over pasta and salads. It’s a very versatile piece of meat.
This recipe calls for cilantro, which I find that some people either love or hate. I happen to love cilantro and use it often. I’ve even tried to grow it, but it always ends up dying. It’s very inexpensive, so I don’t mind buying it. If you have leftover cilantro, a great way to use it before it dies is to put it in a food processor with some olive oil, garlic, lime and a little salt. This is called a chimichurri sauce and you can put it on grilled fish, chicken or steak. I love it.
This recipe is done on the stove in a skillet, but you can cook it on a grill or even in the oven. If you cook it in the oven, just put it on broil and place the meat about six inches away from the broiler and cook about 10 to 15 minutes per side. When one side starts browning and charring a little, flip to other side. You could also add tomatoes, corn, onion or black beans to your salsa. Be inventive. Just put what you like in the salsa.
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Cumin-Rubbed Steaks with Avocado Salsa Verde
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2 flank steaks or beef shoulder center (cut)
2 teaspoons ground cumin
3/4 cup prepared tomatillo salsa
1 small, ripe and fresh California avocado (diced)
2 tablespoons fresh cilantro (chopped)
Cooking instructions
1. Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet and cook for 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Combine salsa, avocado and cilantro.
3. Carve steaks into slices.
4. Season steak slices with salt, then serve with salsa, avacodo and cilantro mixture.
I hope you try this easy recipe. It should serve 4-6 people, depending on the size of your steak.
Stay safe and eat great Canton.
