Broiled Flank Steak with Warm Tomato Topping

Name: Broiled Flank Steak with Warm Tomato Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon bottled minced garlic; 473 milliliters grape or cherry tomatoes, halved; 454 grams flank steak, trimmed; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin, divided; 0 teaspoons ground red pepper; 1 Tbsp jalapeño pepper, seeded and minced (about; 1 teaspoon olive oil; 1 teaspoons salt, divided

Broiled Flank Steak with Warm Tomato Topping is If you have bottled garlic, cilantro, jalapeño pepper, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak.

Ingredients you will need

Red Pepper

Cumin

Steak

Salt

Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once.

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Cooking Spray

Steak

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Broiler Pan

Cut steak diagonally across grain into thin slices.

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Grains

Steak

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic and jalapeo to pan; cook 1 minute.

Ingredients you will need

Garlic

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Frying Pan

Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.

Ingredients you will need

Tomato

Cumin

Salt

Equipment you will use

Frying Pan

Remove from heat; stir in cilantro.

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Cilantro

Serve tomato topping with steak.

Ingredients you will need

Tomato

Steak

Equipment

Broiler

Broiler Pan

Frying Pan

Ingredients

Servings:

1teaspoon

bottled minced garlic 473milliliters

grape or cherry tomatoes, halved 454grams

flank steak, trimmed 59milliliters

chopped fresh cilantro 1teaspoons

ground cumin, divided 0teaspoons

ground red pepper 1Tbsp

jalapeño pepper, seeded and minced (about 1teaspoon

olive oil 1teaspoons

salt, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. Reviewers quite like it with a 5 out of 5 star rating and a price of about 40 dollars per bottle.