Broiled Flank Steak with Warm Tomato Topping

I found this recipe a few years back in Cooking Light magazine. Great flavors and have made it several times. The only think I like to alter is I first brown the steak in a cast iron skillet before roasting it, just to give it that crispy skin. I served the steak with an oven baked potato, topped with salt, butter, and a good squeeze of lemon.


Broiled Flank Steak with Warm Tomato Topping

1 1/4 t ground cumin
3/4 t salt
1/8 t ground red pepper
1 lb. flank steak
cooking spray
1 t olive oil
1 t garlic, minced
1 jalapeno pepper, minced
2 c grape tomatoes, halved
1/4 c chopped fresh cilantro

Preheat oven to 400'F. Combine 1 t cumin, 1/2 t salt, and red pepper. Sprinkle evenly over steak. Spray a pan with non-stick spray and broil steak 20 minutes, turning once. Cut steak diagonally across grain into thin slices.

Heat oil in a nonstick skillet over medium heat. Add garlic and jalapeno to pan; cook 1 min. Add remaining 1/4 t cumin, 1/4 t salt, and tomatoes to pan; cook 3 min. Remove from heat, stir in cilantro. Serve tomato topping over steak.