4 servings
Preparation Time: 19 Minutes
Cooking Time: 11 Minutes

4 boneless beef chuck eye or chuck top blade steaks, cut 3/4 inch thick (about 1-1/2 pounds)
2 to 3 medium oranges
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 jar (7 ounces) roasted red peppers, diced
1/3 cup coarsely chopped Kalamata olives
1/3 cup diced red onion
Orange slices and Kalamata olives

1. Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning for relish.

2. Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium rare to medium doneness, turning once.

3. Meanwhile peel and dice enough reserved oranges to measure 1-1/2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives.

Courtesy of www.potatohelp.com