Citrus Cumin Steak with Avocado Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $28.50
- Nutrition
- 490 cal · 44g protein
- quick
- high-protein
- skillet
🍳 1 pan · Picky-eater safe bet: fruit · kept by 1 family
Citrus Cumin Steak with Avocado Salad is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $29 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain fruit works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb New York strip steaks
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic
- 1 count orange
- 2 count limes
- 3 tbsp olive oil
- 2 count avocados
- 4 count tomatoes
- ½ count yellow onion
- 1 bunch cilantro
Steps
- Mince the garlic. Mix half of it with the cumin, oregano, salt, pepper, 1 tbsp oil, and the juice of the orange; rub over the steaks and let sit while you make the salad.
- Cut the tomatoes and avocados into chunks and thinly slice the onion. Toss with the remaining garlic, lime juice, 2 tbsp oil, chopped cilantro, and a pinch of salt.
- Heat a heavy skillet or grill pan over medium-high heat. Sear the steaks 4-5 minutes per side until 145°F for medium.
- Rest the steaks 3 minutes, then slice against the grain and serve with the avocado tomato salad.
- Picky eater tip: serve the sliced steak plain, with the avocado and tomato on the side.
- Make ahead: rub the steaks and chop the salad veggies (add the avocado and lime juice just before serving) up to a day ahead and keep them in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 18 g
- Fiber
- 7 g
- Sugar
- 7 g
- Fat
- 27 g
- Saturated fat
- 10 g
- Sodium
- 320 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop