Recipe: Cumin-Crusted Grilled Steaks with Tomato Relish

CUMIN-CRUSTED GRILLED STEAKS WITH TOMATO RELISH

"For maximum flavor, refrigerate steaks for 2 hours after rubbing with spice mixture. Tomato Relish can also be prepared earlier in the day and refrigerated until ready to serve."

1 tablespoon packed dark brown sugar
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 pound boneless beef sirloin or New York strip steaks (about 3/4-inch thick)
FOR THE TOMATO RELISH
1 pint assorted colors cherry tomatoes, quartered (about 2 cups)
1/4 cup chopped red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Mix sugar, cumin, oregano, sea salt, garlic powder and red pepper in small bowl until well blended. Reserve 1 tablespoon of the spice mixture. Brush steaks lightly with oil. Rub remaining spice mixture on both sides of steaks. Refrigerate 30 minutes or longer for extra flavor.

Meanwhile, mix tomatoes, onion, oil, vinegar and reserved spice mixture in medium bowl. Cover. Refrigerate until ready to serve.

WHEN READY TO COOK:
Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness.

Slice steak and serve with Tomato Relish.

Makes 4 servings

Nutrition Information Per Serving: 267 Calories, Fat 15g, Protein 24g, Carbohydrates 9g, Cholesterol 57mg, Sodium 560mg, Fiber 2g

Adapted from source: McCormick