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
Directions
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
Directions
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