Cumin-Crusted Beef Steak with Orange-Olive Relish
4 Boneless Beef Chuck eye or Chuck top blade steak, cut 3/4 inch thick (about 1 1/2 lbs.)
2-3 oranges, medium size
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 7 oz jar roasted red peppers, diced
1/3 cup coarsely chopped kalamata olives
1/3 cup diced red onion
Orange slices and Kalamata Olives
Grate 2 tsp. orange peel from oranges, reserve oranges. Combine orange peel, 
cumin and salt in small bowl; remove and reserve 2 tsps. seasoning for relish. 
Heat ridged grill pan or lg. nonstick skillet over medium heat until hot. Add pepper
 to the remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; 
cook chuck eye steaks 9-11 min. top blade steaks 10-12 minutes for medium rare to 
medium doneness, turning once. Meanwhile peel and dice enough reserved oranges
 to measure 1 1/2 cups. Combine diced oranges, red peppers, olives, onion and 2 tsp. 
seasoning in medium bowl; mix well. Serve steaks with relish. Garnish with orange slices and olives.