• 4 boneless beef chuck eye, or chuck top blade steaks, cut 3/4 inch thick (about 1-1/2 pounds)
  • 2 medium oranges
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 jar (7ounces) roasted red peppers, diced
  • cup coarsely chopped Kalamata olives
  • cup diced red onion
  • Orange slices and Kalamata olives
30 Minute, Beef


1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning for relish.
2. Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks.
3. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium rare to medium doneness, turning once.
4. Meanwhile peel and dice enough reserved oranges to measure 1 ½ cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well.
5. Serve steaks with relish. Garnish with orange slices and olives.



Preparation Times

Priscilla Yee CALIFORNIA