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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 8.8 g
  • Cholesterol: 97.0 mg
  • Sodium: 733.8 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 39.7 g

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Cumin-crusted Beef Steaks with Orange-olive Relish - Gluten Free, Casein Free

Submitted by: SCHELRY

Introduction

Kevin and I made this for dinner on 10/28/09. Both of us absolutely LOVED it. One change we would make is to omit the onion in making the orange-olive relish.Another note: I have found this recipe in two places - one was as the winner of the 2001 National Beef Cook-off (Priscilla Yee), and in Carol Fenster's 1,000 Gluten Free recipes book. (I like to give credit where credit is due) Kevin and I made this for dinner on 10/28/09. Both of us absolutely LOVED it. One change we would make is to omit the onion in making the orange-olive relish.Another note: I have found this recipe in two places - one was as the winner of the 2001 National Beef Cook-off (Priscilla Yee), and in Carol Fenster's 1,000 Gluten Free recipes book. (I like to give credit where credit is due)
Number of Servings: 4

Ingredients

    1.5 lbs beef steak, 4 steaks, cut 3/4 inch thick
    2 medium oranges, sliced
    1 teaspoons cumin, ground
    1 teaspoon salt
    teaspoon pepper
    7 oz. roasted red peppers, diced
    ⅓ cup Kalamata olives, coarsley chopped

Directions

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. 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.

3. Meanwhile peel and dice enough reserved oranges to measure 1 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives.

Number of Servings: 4

Recipe submitted by SparkPeople user SCHELRY.






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