Cumin-Rubbed Rib-Eye Steaks with Two Salsas

• 1 avocado, peeled, pitted, chopped, rinsed under cold water, drained
• 3 tablespoons chopped fresh cilantro
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 serrano chili or 1/2 jalapeno chili, minced
• 1 1/2 teaspoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup chopped tomatoes (about 12 ounces)
• 1 medium cucumber (about 12 ounces), peeled, halved, seeded, chopped
• 4 rib-eye steaks (each about 3/4 to 1 inch thick)
• 8 teaspoons plus 2 tablespoons olive oil
• 4 teaspoons ground cumin

1. Mix first 8 ingredients in medium bowl to blend.
2. Transfer half of avocado mixture to another medium bowl.
3. Add tomatoes to first medium bowl and cucumber to second bowl.
4. Season salsas to taste with salt and pepper.
5. (Can be prepared 4 hours ahead.
6. Cover salsas separately and refrigerate.)
7. Rub each steak all over with 2 teaspoons olive oil.
8. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere.
9. Sprinkle steaks with salt and pepper.
10. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat.
11. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side.
12. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare.
13. Transfer to plates.
14. Serve with tomato-avocado salsa and cucumber-avocado salsa.

avocado, fresh cilantro, shallot, garlic, serrano chili, lime juice, ground cumin, ground coriander, tomatoes, cucumber, olive oil, ground cumin

Taken from www.epicurious.com/recipes/food/views/cumin-rubbed-rib-eye-steaks-with-two-salsas-104713 (may not work)