Best Sunnys Easy Cumin Rubbed Steak With Cucumber Salad Recipes

Sunny's T-Bone Steak with Any Herb Sauce image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 to 4 tablespoons red wine vinegar
3 cloves garlic
1 bunch fresh mint (1 handful)
1 bunch kale (3 handfuls)
1/2 small red onion
Kosher salt and freshly ground black pepper
1/3 to 1/2 cup olive oil
Four 1-inch-thick T-bone steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

Steps:

For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
For the steaks: Heat a grill or grill pan to medium-high heat.
Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.

Cumin-Rubbed Rib-Eye Steaks with Two Salsas image

Yield Makes 4 servings

Number Of Ingredients 15

Salsas
1 avocado, peeled, pitted, chopped, rinsed under cold water, drained
3 tablespoons chopped fresh cilantro
1 large shallot, finely chopped
1 garlic clove, minced
1 serrano chili or 1/2 jalapeño chili, minced
1 1/2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup chopped tomatoes (about 12 ounces)
1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped
Steaks
4 rib-eye steaks (each about 3/4 to 1 inch thick)
8 teaspoons plus 2 tablespoons olive oil
4 teaspoons ground cumin

Steps:

For salsas:
Mix first 8 ingredients in medium bowl to blend. Transfer half of avocado mixture to another medium bowl. Add tomatoes to first medium bowl and cucumber to second bowl. Season salsas to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover salsas separately and refrigerate.)
For steaks:
Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with tomato-avocado salsa and cucumber-avocado salsa.