Broiled Flank Steak with Warm Tomato Topping

22 Jan

Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

Ingredients
  • 1 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
  1. Preheat broiler.
  2. 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.
  3. 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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