Part 1

  • 1.5lbs top round steak
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter


Season meat with cumin, salt, and pepper in a skillet over medium-high heat. Quickly brown meat on both sides in oil and butter. Reduce heat to medium and cook another 2-3 minutes on each side, until meat is rare to medium-rare. Remove to shallow, glass dish, and chill.

Part 2

  • ¼ cup olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon dried oregano
  • 2 cloves of garlic, crushed
  • 3 tablespoons chopped cilantro
  • 2 tomatoes, sliced
  • 1 avocado, sliced
  • Cilantro sprigs


Slice chilled meat 1/8 inches thick diagonally across the grain. Combine ¼ cup oil with lime juice, oregano, garlic, and chopped cilantro. Spoon over meat slices and chill for 1 hour, periodically turning in marinade. Place marinated meat slices in the center of a chilled serving platter surrounded by rows of tomatoes and avocados. Garnish with cilantro sprigs and serve on a hot summer evening