This is a real quick meal total preparation and cook time is
about 20 to 25minutes. Just because it is quick does not mean it is not without
flavor.
You can eat this as is, use in various different ways. The
second time I made this after cooking the meat I chopped it up and used it in nachos.
The avocado salsa verde was a nice change from regular tomato salsa. The third
time cooking this, I sliced the beef then served on tortillas, with black beans
and rice on the side.
The recipe actually came from a label on thin shoulder
center cut steaks I had purchased on clearance. Now don’t cringe at the word clearance
meat. If you cook it that day or freeze, it will still be fine. I like to go to
shop early in the morning. This is when stores set out the re-priced meat. I
have gotten some good deals this way too on good expensive cuts of meat like
Prime Rib. Yummy!
Even though this recipe calls for shoulder center steaks,
you can substitute them for 1 inch thick top loin or strip steaks; which is
what I prefer.
2 beef top loin steaks 1 inch thick (about 8 ounces each)
2 teaspoons ground cumin
¾ cup tomatillo salsa
1 avocado diced
2 Tablespoons cilantro, fresh chopped.
Directions:
Press cumin evenly onto the steaks
Heat large nonstick skillet over med heat until hot
Place steaks in skillet and cook 12 to 15 minutes for medium
rare to medium doneness, turning occasionally
Combine salsa, avocado and cilantro in a small bowl
Carve meat into slices; season with salt if desired, serve
topped with salsa.
