Ingredients Jump to Instructions ↓

  1. 4 Beef Shoulder Top Blade , "flat iron"

  2. 6 to 8 ounces each 2 Tbsp Olive Oil

  3. Salt & Pepper

  4. 4 Tbsp Ground Cumin

  5. 1 1/2 cups Fresh Cilantro

  6. 3/4 cup Extra Virgin Olive Oil

  7. 1 tsp Lime Juice

  8. 1 clove Garlic , minced

  9. 1/4 cup Toasted Pecans , chopped

  10. 1/4 cup Feta Cheese

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

  2. Lightly coat steaks with olive oil. Season steaks with salt and pepper. Pressing lightly, coat steaks on all sides with cumin.

  3. Cook steaks 2-3 minutes per side for medium-rare. Continue cooking longer to achieve desired doneness. Set aside and let meat rest for 3 minutes before cutting.

  4. For Cilantro Pesto hand chop cilantro finely and mix with 1/2 cup olive oil, lime juice, garlic and pecans, stirring lightly to mix. Mix in crumbled feta cheese and adjust to taste with salt and pepper. Serve pesto at room temperature.

  5. Serve finished steaks topped with Cilantro Pesto.


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