Toasted Cumin Rubbed Steak
Submitted by: Kristina_Vanni
- Servings: 4
|1 tsp||Whole Cumin Seed|
|⅓ cup||Packed Brown Sugar|
|2 tsp||Kosher Salt|
|½ tsp||Freshly Ground Black Pepper|
|4× 6- – 8-oz||New York Strip Beef Steaks|
|1 can||Bush's Texas Ranchero Grillin' Beans|
|1||Large Mango, peeled, pitted and sliced into 4 lengthwise pieces|
|Chili Powder, for dusting|
Heat a small, heavy skillet over medium-high heat. Place cumin seeds in skillet and toast seeds, shaking pan frequently, just until seeds are lightly browned and fragrant, 2-3 minutes. Place seeds in a mortar and pestle and coarsely crush, or place on a work surface and crush with a rolling pin. Place seeds in a small bowl; add brown sugar, salt, and black pepper, then toss to combine. Prepare outdoor grill for steaks. Coat both sides of steaks with brown sugar and cumin mixture. Grill steaks, turning once, about 5 minutes per side for medium, or until desired doneness. Let steaks rest about 8 minutes before serving.
While steaks are grilling, place beans in a saucepan to warm. Place mango slices in a bowl and squeeze on the juice of one lime. Cut remaining lime into wedges and set aside for garnish. After removing steaks from grill, place mango slices on grill, and grill about 1 1/2 minutes per side. To serve, place each steak on a serving plate. Spoon about 1/2 cup warmed beans onto each plate. Place a grilled mango slice on each plate and dust mango with chili powder. Garnish plates with lime wedges and serve.