Exécution :

1. Heat a small, heavy skillet over medium-high heat. Place cumin seeds in skillet and toast seeds, shaking pan frequently, until seeds are lightly browned and fragrant, about 2-1/2-3 minutes. Place seeds on a work surface and coarsely crush with a rolling pin. Place the seeds in a small bowl. Add the brown sugar, salt, and black pepper; toss to combine.
2. Prepare outdoor grill for steaks. Coat both sides of steaks with brown sugar-cumin mixture. Grill steaks, turning once, for about 5 minutes per side for medium-rare, or until desired doneness. Let steaks rest for 8-10 minutes before serving.
3. While steaks are grilling, place beans in a saucepan to warm. Place mango slices in a bowl and squeeze on the juice of 1 lime. Cut remaining lime into 4 wedges and set aside for garnish. After removing steaks, place mango slices on grill and grill on both sides, about 1-1/2 minutes per side.
4. To serve: Place each steak on serving plates. Spoon about 1/2 cup hot beans onto each plate. Place a grilled mango slice on each plate and dust mango with chili powder. Garnish each plate with a lime wedge and serve. Serves 4.


Hello Cookshow!! This recipe won me a semi-finalist spot in the Bush\'s Beans Grilling Contest. I encourage all of you to go to their website and vote for my video and recipe. If I am one of the 4 finalists with the most votes I will have the opportunity to compete on Food Network Challenge for a chance at the $5,000 Grand Prize!

www.perfectpaircontest.com

Vote for \"Kristina V.\" (I am in the pink shirt!) and my recipe \"Toasted Cumin-Rubbed Steak\"

Thanks everyone!!