Broiled Flank Steak with Warm Tomato Topping

January 30, 2015

Fresh raw beef with herbs and tomatoes1 1/4 teaspoons ground cumin, divided

3/4 teaspoon salt, divided

1/8 teaspoon ground red pepper

1 (1-pound) flank steak, trimmed

Cooking spray

1 teaspoon olive oil

1 teaspoon bottled minced garlic

1 jalapeño pepper, seeded and minced (about 1 tablespoon)

2 cups grape or cherry tomatoes, halved

1/4 cup chopped fresh cilantro

 

Directions

Preheat broiler.

Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.

 

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