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Cumin-Crusted Steaks with Mushroom Relish and Spinach
Recipes
Cumin-Crusted Steaks with Mushroom Relish and Spinach
4 servings
30 minutes total

Ingredients

  • 1 small shallot
  • 2 oz marinated mushrooms
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 lb lean, boneless grilling steaks (such as flat iron, blade, or top round)
  • Cooking spray
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 8 oz diced fresh tomatoes
  • 1 (6 oz) bag baby spinach

Steps

    1. Chop shallot and mushrooms coarsely. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine cumin, fennel seeds, salt, and pepper; season both sides of steaks with mixture. Coat steaks with cooking spray and place in pan (wash hands); cook 3–4 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from pan; cover to keep warm.
    2. Coat pan with spray, then return to burner and reduce heat to medium. Place shallots in pan; cook and stir 2–3 minutes until soft. Stir in Worcestershire sauce and mushrooms; cook 1–2 minutes until thoroughly heated. Remove from heat.
    3. Preheat second large, nonstick sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with spray. Place tomatoes and garlic in pan; cook and stir 2–3 minutes until softened. Add spinach; cook and stir 1–2 minutes until lightly wilted. Top each steak with mushroom mixture and serve with spinach.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 220, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 70mg, Sodium 330mg, Total Carb 7g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 10%