xiaoxl/recipe_data huggingface dataset:
Creamy Asparagus Pasta
Category: main-dish
By HEIDI S.

A wonderfully satisfying meal that cooks in minutes.  Delicious!

Ingredients:
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1  lemon, juiced

Directions:
Bring a pot of water to a boil.  Boil asparagus for 3 to 4 minutes; drain. In a large saucepan melt butter over medium heat.  Saute garlic and asparagus for 3 to 4 minutes.  Stir in the cream and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil.  Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish. Stir lemon juice into asparagus mixture; pour mixture over  pasta.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 246.8
Fat: 4.7 g
Saturated fat: 2.4 g
Carbohydrates: 44 g
Sugars: 0.7 g
Dietary fiber: 4.1 g
Protein: 8.3 g
Cholesterol: 9.9 mg
Sodium: 30.9 mg
Oyster Stew
Category: soups-stews-and-chili
By Buddy Sizemore

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Ingredients:
½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 555.3
Fat: 51.1 g
Saturated fat: 31.8 g
Carbohydrates: 13.5 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 12.7 g
Cholesterol: 163 mg
Sodium: 308.8 mg
Spiced Cherry Jam, Small Batch


Ingredients:
white sugar, brown sugar, lemon juice, cinnamon, ground cloves, salt

Directions:
Pit cherries, then process cherries and their juice in a food processor or chop finely by hand.
Pour cherries and lemon juice into a non-reactive saucepan and bring to a boil, stirring frequently.
Stir in cinnamon, cloves, and salt.
Gradually stir in pectin with a whisk. Bring mixture to a full boil, stirring constantly.
Add in the sugar, stirring to dissolve.
Return to a boil, boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam from top with a slotted spoon.
Pour carefully into 4 oz. jars.
Wipe rims of jars, place lids on and screw bands on just finger tight.
Process sealed jars in a hot water bath canner for 10 minutes to seal.
Place jars onto a dishcloth-covered countertop or cutting board to cool.
Do not move the jars until they are cooled.
After they are cooled, test the seals by pressing the center of lid with your finger. If the lids springs up when you lift your finger, it is NOT sealed. Refrigerate any unsealed jars of jam and use them within a few days. Sealed jars are good stored in a dry place for up to a year.
Oriental Tuna Tartare Cups


Ingredients:
tuna fillets, cucumbers, bean sprouts, light soy sauce, sesame seeds, honey, lemon juice, shallots, cilantro, leeks, lemon zest, chili powder, chili peppers

Directions:
Combine all ingredients for the dressing in a mixing large bowl.
Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
Carnitas Fajitas


Ingredients:
garlic cloves, dried oregano, onion, corn tortillas

Directions:
1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top.
2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks.
3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. While the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute.
Divide the browned pork and slaw among the tortillas. Serve with the salsa.
Apple, Cheddar, and Bacon Quiche
Category: breakfast-and-brunch
By Vanessa Rogers

Sweet apples plus savory bacon equals a perfect quiche. We added a whole chopped poblano pepper last time and it complemented it very well.

Ingredients:
1 (15 ounce) package unbaked pie crust
½ (8 ounce) package bacon
½ small onion, finely chopped
1 large apple - peeled, cored, and sliced
1 tablespoon chopped garlic
¾ cup milk
½ cup sour cream
3 large eggs
1 teaspoon sea salt
1 pinch ground cinnamon
½ (8 ounce) package shredded sharp Cheddar cheese
1 tablespoon dried sage

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan. Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool. Reduce the oven temperature to 325 degrees F (165 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble. Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon. Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl. Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top. Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 11-inch quiche

Calories: 413.8
Fat: 28.2 g
Saturated fat: 10.4 g
Carbohydrates: 28.7 g
Sugars: 4.3 g
Dietary fiber: 2.7 g
Protein: 11.9 g
Cholesterol: 97.7 mg
Sodium: 710.6 mg
Skinny Air Fryer Funnel Cakes
Category: bread
By Yoly

All you need is an air fryer and you can quench that craving for carnival foods! Plus it's a "skinny" version of funnel cakes.

Ingredients:
nonstick cooking spray
1 cup almond flour
1 tablespoon almond flour
1 cup nonfat plain Greek yogurt
4 tablespoons erythritol confectioners' sweetener (such as Swerve®), divided
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions. Line the basket with parchment paper and spray with nonstick cooking spray. Place almond flour, Greek yogurt, 2 tablespoons sweetener, baking powder, cinnamon, vanilla extract, and salt in a bowl and mix well. Use your hands to make dough come together. Dust working area with flour and separate dough into 4 equal pieces, shape into balls. Cut each ball into 8 equal pieces using a bench scraper. Roll each piece in flour; roll in between your hands into a long, thin rope (the thinner the rope, the crispier they will be). Place all 8 ropes, one by one, in a circular mound into the prepared air fryer basket. Repeat with remaining dough balls. Spray each funnel cake with cooking spray. Air fry until golden brown, 5 to 6 minutes. Flip each funnel cake over, spray with cooking spray, and air fry an additional 3 to 4 minutes. Sprinkle with remaining 2 tablespoons sweetener.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 242.1
Fat: 16.4 g
Saturated fat: 1.3 g
Carbohydrates: 24.4 g
Sugars: 6.6 g
Dietary fiber: 3.8 g
Protein: 11.7 g
Cholesterol: 3.3 mg
Sodium: 500.3 mg
Ham With Pineapple Sauce


Ingredients:
boneless ham, water, brown sugar, soy sauce, ketchup, ground mustard, crushed pineapple, cornstarch, cornstarch

Directions:
Place ham on a rack in a shallow roasting pan.
Bake at 325°F for 1 1/4 to 2 hours or until a meat thermometer reads 140°F and ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard, and pineapple.
Bring to a boil; reduce heat, cover and simmer for 10 minutes.
Combine cornstarch and remaining water until smooth; stir into pineapple sauce.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with the ham.
Veal Zurich


Ingredients:
pork, butter, shallots, white wine, chicken broth, chives, parsley, tarragon, sour cream

Directions:
saute veal and pork in oil, set aside., saute mushrooms, until brown, add to veal., heat butter in skillet, add shallots., add wine, reduce to almost gone, add chicken broth and meat drippings., cook down by 1/3, add spices and sour cream., add meat and mushrooms back to pan to heat through., serve with noodles.
Raspberry Rhubarb Pie


Ingredients:
frozen rhubarb, frozen raspberries, applesauce, brown sugar, cornstarch, tapioca, butter

Directions:
Preheat oven to 425°F.
Line a small, 8-inch pie tin with one of the pastry crusts.
Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie  as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
Asian Dipping Sauce


Ingredients:
soy sauce, mirin, garlic clove, gingerroot, sugar

Directions:
Mix all ingredients and serve.
I suggest that you allow the sauce to sit for at least half an hour so all the flavors can blend together and make a smoother sauce.
Old-Fashioned Peanut Butter Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, butter, margarine, peanut butter, granulated sugar, brown sugar, vanilla extract, egg, granulated sugar

Directions:
PREHEAT oven to 375°F
COMBINE flour and baking soda in small bowl.  Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Beat in egg.  Gradually beat in flour mixture.  Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets.  Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft.  Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above.  Spread dough into ungreased 15 x 10-inch jelly-roll pan.  Bake for 15 to 18 minutes.  Cool in pan on wire rack.
Angel Hair Pasta With Sun-Dried Tomatoes & Goat Cheese


Ingredients:
angel hair pasta, salt, yellow onion, garlic cloves, tomato paste, white wine, sun-dried tomatoes, fresh parsley

Directions:
Bring lightly salted water to a boil. Add in pasta, cooking 5-6 minutes (until done]. Reserve 1 cup of pasta water. Drain pasta.
In saucepan, saute onion in sun-dried tomato oil until fragrant.
Add in garlic, salt (a pinch], and tomato paste. Cook over medium-high heat. When onions are tender, add wine to cover.
Simmer until wine has mostly cooked away.
Add in tomatoes, and cook until warmed through.
Toss pasta with sauce, adding in reserved pasta water as needed.
Top with goat cheese and parsley (as desired].
Roasted Red Peppers With Feta, Capers and Preserved Lemons


Ingredients:
red bell peppers, feta cheese, extra virgin olive oil, capers, preserved lemon

Directions:
Preheat the grill (broiler] on the hottest setting and roast the peppers under the grill, turning frequently.
When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
Sprinkle with a little salt if required.
Apple Pie


Ingredients:
all-purpose flour, salt, milk, apples, sugar, cinnamon

Directions:
Heat oven to 425°F.
Mix sugar and cinnamon.
Mix sugar-cinnamon mixture gently through the apples and set aside.
For the crust, mix the flour and salt together.
Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
Sprinkle the milk and gently mix inches.
Gather the dough together so that it forms a ball.  Do not over-handle the dough as you will end up with a tough pastry.
Divide pastry in half, and roll between two strips of waxed paper.  (If you moisten your surface with a damp cloth, the waxed paper will not slip around.].
Roll in a circle about 12 inches in diameter.
Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down], and gently peel off the paper.  If you like, you can trim the crust leaving about 1/2 inch overhanging.
Heap your apple filling into the pastry-lined pan. (If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!].
Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
Fold the crust under and flute or use whatever decorative edging you like.  The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
Cut some slits in the top crust to let steam escape.
Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges. Set the pie on a pizza tin or a pan to collect any juices that might overflow.
Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.
Vanilla Champagne


Ingredients:
"vanilla vodka"

Directions:
"Pour all ingredients into a glass & stir to combine."
Perfect Leg of Lamb With Roasted Golden Potatoes


Ingredients:
boneless leg of lamb, garlic, lemon juice, dried oregano, dried rosemary, black pepper, potatoes

Directions:
Heat oven to 450 degrees.  Scrub and halve the potatoes; set aside.  Clean the garlic.  Cut 4 to 5 cloves in half and roughly chop the rest.
With a sharp knife, trim all fat from the leg of lamb.  Wash with lemon juice and place in large roasting pan.
Make scores, about 1/4" deep, over entire top of lamb.
Insert halved garlic cloves with a sharp knife at various intervals into leg.  Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.
Arrange halved potatoes around lamb, cut side up.
Roast at 450 degrees for about 20 minutes to sear.  Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium.  Turn potatoes halfway through roasting time.
Serves 6 to 8.
Orzo With Peppers and Asparagus


Ingredients:
orzo pasta, chicken breast, lemon pepper, olive oil, garlic, red bell pepper, orange bell pepper, asparagus, dried basil

Directions:
Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate.  (This can be done several hours in advance as a dry maranade.].
Use 1 TBS of olive oil and sautee chicken, set aside.
In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
Add chicken and basil, stir well for a few minutes.
Add cooked orzo and bring back up to temperature.
Tropical Grilled Pork Chops
Category: main-dish
By EVE11

Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.

Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 pod cardamom seeds
½ teaspoon water, or as needed
1 teaspoon vegetable oil
¼ cup rice wine vinegar
½ cup sugar
1  mango - peeled, seeded, and chopped
¼ teaspoon salt
½ teaspoon cilantro
2 teaspoons lemon juice
1  fresh jalapeno pepper, minced
1 ½ cups unsweetened applesauce
3  pineapple rings, chopped
1 pinch white pepper
⅓ cup soy sauce
⅓ cup rice wine vinegar
6  pork chops

Directions:
With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 268.9
Fat: 7.2 g
Saturated fat: 2.5 g
Carbohydrates: 37.1 g
Sugars: 33.6 g
Dietary fiber: 2 g
Protein: 15.1 g
Cholesterol: 37 mg
Sodium: 928.4 mg
Meaty Thick Man Chili
Category: soups-stews-and-chili
By MISSCANADA

Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.

Ingredients:
5 pounds lean ground beef
2 (10 ounce) cans tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water

Directions:
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 servings

Calories: 449.8
Fat: 27.6 g
Saturated fat: 10.5 g
Carbohydrates: 14.3 g
Sugars: 3.5 g
Dietary fiber: 6.1 g
Protein: 36.8 g
Cholesterol: 114.4 mg
Sodium: 506.2 mg
Curried Chicken Salad with Greek Yogurt
Category: salad
By amanda85

This recipe is a low-fat alternative if you are looking for a yummy salad without the mayo! Greek yogurt chicken salad has extra protein without all the fat. It is easy to adjust ingredients to your liking -- add raisins or grapes for extra sweetness if you'd like!

Ingredients:
1 pound cooked chicken breast, chopped
2 stalks celery, chopped
½ cup sliced almonds
¾ cup Greek yogurt
2 teaspoons honey
1 ½ teaspoons lemon juice
1 ½ teaspoons curry powder
salt and ground black pepper to taste

Directions:
Combine chicken with celery and almonds in a bowl. Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 346.1
Fat: 18.3 g
Saturated fat: 4.7 g
Carbohydrates: 8 g
Sugars: 5.2 g
Dietary fiber: 1.7 g
Protein: 36 g
Cholesterol: 93.6 mg
Sodium: 150.1 mg
Fat Free White Bean Dip


Ingredients:
white beans, tomato paste, water, garlic clove, lemon juice, ground cumin, spring onion

Directions:
Add all ingredients to a food processor, except for the chopped onion and chili flakes (I have used a stab mixer successfully].
Blend until you get a good dip consistency.
Transfer mixture to a serving bowl and stir in onion and chili.
Serve with veggie crudités or crackers, and do not feel guilty.
Cajun Seasoning


Ingredients:
sweet Hungarian paprika, dried basil, dried thyme, garlic powder, onion powder, fresh ground black pepper, ground cayenne pepper

Directions:
"Mix all the ingredients in a small bowl. Transfer to a small jar and seal tightly. Store in a cool, dark place for up to 3 months."
Self Rising Flour


Ingredients:
flour, baking powder, salt

Directions:
"Combine all.  Use as needed."
Garden Herb Bread (For the Bread Machine)


Ingredients:
water, butter, white bread flour, dry milk, sugar, salt, chives, marjoram, thyme, basil, fast rise yeast, active dry yeast

Directions:
Using the instructions from your bread machine, combine ingredients accordingly.
Success Hints:* Use dried herbs that are flaked and not ground.
If using fresh herbs, double the amount.
*To make Rosemary Bread, use half as much marjoram and thyme and replace the chives and basil with fresh chopped rosemary.
*Any combination of spices may be substitiuted according to your tastes.
*The recipe can be made with the white, rapid or delay bake cycles.
Polish Noodles and Cabbage


Ingredients:
butter, yellow onion, cabbage, caraway seed, salt, black pepper, sour cream

Directions:
Melt the butter in a large skillet.
Add the onions and sauté until transparent.
Add the cabbage and sauté 5 minutes or until tender, but still crisp.
Stir in the caraway seeds, salt and pepper.
Meanwhile, cook the noodles in salted water as directed on the package. Drain well.
Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.
Strawberry Shortcake Toss
Category: desserts
By Anonymous

Cubes of sweet bread and fresh strawberries come together splendidly in this lively dessert treat!

Ingredients:
3 (1/2-inch) center slices King's Hawaiian® Sweet Bread
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ cup margarine, melted
2 ½ cups sliced strawberries
3 cups non-dairy whipped topping
1 cup Strawberries to garnish

Directions:
Preheat oven to 350 degrees F. Blend sugar and cinnamon together. Brush both sides of bread lightly with margarine. Generously sprinkle with cinnamon sugar mixture. Cut into 1-inch cubes. BAKE cubes on a baking sheet with a lip for 8-9 minutes, or until golden brown, stirring once. Set aside to cool. Toss together croutons and berries. Spread evenly into an 8x8x2-inch pan. Spread whipped topping evenly to cover filling*. Cover and refrigerate at least 1 hour. Sprinkle top with cinnamon-sugar, if desired.

Yields: 6 servings

Calories: 257.1
Fat: 17.9 g
Saturated fat: 9.9 g
Carbohydrates: 24.1 g
Sugars: 17.4 g
Dietary fiber: 2.2 g
Protein: 2.2 g
Cholesterol: 3.8 mg
Sodium: 117.9 mg
Last Minute Rib-Eye Steaks


Ingredients:
kosher salt, ground cumin, fresh ground black pepper, extra virgin olive oil

Directions:
Make the rub: in a small bowl, mix the rub ingredients together.
Let steaks stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray steaks with the oil.
Season the steaks with the rub, pressing the spices into the meat.
Grill over direct high heat until cooked to desired doneness; 6-8 minutes for medium-rare, turning once.
Let rest for 3-5 minutes; serve warm.