Recipes & Guides

Cumin Steak with Spicy Salsa

Name: Cumin Steak with Spicy Salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1 Tbsp Uncle Bubby’s Cow Rub; 1 Tbsp Myron Mixon BBQ Vinegar Sauce; (2) 1-lb Flank Steaks or (4) 1/2 lb Ribeye Steaks; 1 Yellow Onion, coarsely chopped; 2 cloves Garlic, finely minced; 2 tsp Ground Cumin; 1/2 cup Fresh Lemon Juice; 1 Tbsp Myron Mixon BBQ Vinegar Sauce; 2 Avocados, pitted, peeled, and cut into 1/2" chunks; 4 Plum (Roma) Tomatoes, peeled, seeded and cut into 1/2" chunks; 1 tsp Jalapeños, finely minced; 1 tsp Garlic, finely minced; 1/4 Green Bell Pepper (capsicum), finely minced; 3 Tbsp Red Onion, finely minced; 1 Tbsp Fresh Lemon Juice; 2 Tbsp Fresh Cilantro (fresh coriander), minced; 1/2 cup Olive Oil; Salt and Freshly Ground Pepper to taste

Recipes

Sep 05, 2023

feat. Uncle Bubby’s Cow Rub & Myron Mixon BBQ Vinegar Sauce

Cumin Steak with Spicy Salsa

Author:

Pitmaster Ricky

No ratings yet

Servings

Prep Time

15 minutes

Cook Time

12 minutes

This simple onion and citrus marinade accents the beefiness of the steak. Serve with black beans and tortillas, corn on the cob, or roasted potatoes topped with sour cream and chopped roasted chiles, tomatoes, and green onions.

Ingredients

1 Tbsp Uncle Bubby’s Cow Rub
1 Tbsp Myron Mixon BBQ Vinegar Sauce
(2) 1-lb Flank Steaks or (4) 1/2 lb Ribeye Steaks
1 Yellow Onion, coarsely chopped
2 cloves Garlic, finely minced
2 tsp Ground Cumin
1/2 cup Fresh Lemon Juice

Salsa Ingredients

1 Tbsp Myron Mixon BBQ Vinegar Sauce
2 Avocados, pitted, peeled, and cut into 1/2" chunks
4 Plum (Roma) Tomatoes, peeled, seeded and cut into 1/2" chunks
1 tsp Jalapeños, finely minced
1 tsp Garlic, finely minced
1/4 Green Bell Pepper (capsicum), finely minced
3 Tbsp Red Onion, finely minced
1 Tbsp Fresh Lemon Juice
2 Tbsp Fresh Cilantro (fresh coriander), minced
1/2 cup Olive Oil
Salt and Freshly Ground Pepper to taste

Directions

Place the steaks in a shallow dish. In a food processor or blender, combine the onion, garlic, cumin, Uncle Bubby’s Cow Rub, lemon juice and Myron Mixon BBQ Vinegar Sauce and pulse a few times to combine.
Pour over the steaks, cover, and let stand for 1 hour at room temperature or cover and refrigerate for 2 hours.
Meanwhile, prepare the salsa: Combine the avocados, tomatoes, jalapeños, garlic, bell pepper, onion, Myron Mixon BBQ Vinegar Sauce, lemon juice, cilantro, olive oil, salt, and pepper in a bowl and mix well. Set aside at room temperature.
Prepare your grill for direct heat cooking around 450 °F.
Remove the steaks from the marinade. Brush lightly with olive oil and sprinkle with Uncle Bubby’s Cow Rub. Place on the grill rack and grill, turning once, for 3 minutes on each side for rare, or until done to your liking.
Slice across the grain. Spoon the salsa over the steaks and serve.