Roasted cumin-crusted grilled steaks
1 tablespoon packed dark brown sugar
1 tablespoon McCormick Gourmet Roasted Ground Cumin
1 teaspoon McCormick Gourmet Oregano Leaves, Mediterranean
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet Garlic Powder
1/4 teaspoon McCormick Gourmet Red Pepper, Ground Cayenne
1 pound boneless beef sirloin or New York strip steaks (about 3/4-inch thick)
1 pint assorted colors cherry tomatoes, quartered (about 2 cups)
1/4 cup chopped red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Mix sugar, cumin, oregano, sea salt, garlic powder and red pepper in small bowl until well blended. Reserve 1 tablespoon of the spice mixture. Brush steaks lightly with oil. Rub remaining spice mixture on both sides of steaks.
Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, mix tomatoes, onion, oil, vinegar and reserved spice mixture in medium bowl. Cover. Refrigerate until ready to serve.
Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness. Slice steak and serve with Tomato Relish.
Yield: 4 servings
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