If you have been reading this blog for a while, you have probably realized that I don't eat a whole lot of red meat. However, once in a while I do get a craving for a nice steak...or maybe it is just the cuteness of the guy who sells grassfed beef at my farmers market. Anyway, I had a steak in my freezer for about a month and one of my random red meat cravings kicked in so I wanted to find a good recipe to make. I am really loving the flat iron cut which is pretty inexpensive, but very tender and needs little to dress it up. As you can probably tell from this picture, I over-cooked my steak just a bit, but it was still really delicious. Plus, this recipe for the sauce made a ton which was good since I could not get enough. If you aren't a red meat eater, I really think this sauce is versatile enough to work with chicken or fish. This recipe was a great thing to have in my stomach when I went out dancing with my boys to forget about my recent troubles...I'm still recovering, but it was super fun!
Steak with Tomato and Cilantro Sauce
(Adapted from Bon Appetit, June 2001)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
8 ounces flat iron steak, about 1 inch thick
1-2 tablespoons olive oil
3 large garlic cloves, thinly sliced
3 Roma tomatoes, seeded, diced
1/2 cup chopped fresh cilantro leaves
Rub cumin and chili powder onto both sides of steak, then sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steak to skillet and sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to plate. Add 2 teaspoons oil to skillet. Add garlic and stir 1 minute. Add tomatoes and cilantro. Cook until tomatoes begin to soften, about 4 minutes. Season sauce with salt and pepper.
Cut steak crosswise into thin slices. Arrange slices on platter. Mix any steak juices into sauce. Spoon sauce over steak.