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Cumin-Seared Flank Steak with Lime
To make the Cuban classic bistec de palomilla, thin-cut steak is marinated in garlic and lime juice before it is pan-fried, and it is served under a pile of sautéed onions. Though sirloin or top round is commonly used, we opt for flank steak and skip marination. Instead, we score the surface of the meat with shallow crosshatched cuts before cooking. The grooves not only grip the seasoning mix of crushed cumin, dried oregano, salt and pepper so they stay on the meat instead of winding up in the pan, they also help produce better flavor-boosting caramelization. Serve rice and black beans alongside.
4
Servings
Tip
Don’t cut too deeply when scoring the steak. The slashes should be no more than ¼ inch deep. The best way to score the meat is to draw the knife blade across the surface in a continuous motion while applying only light pressure. Also, when slicing the steak for serving, be sure to cut against the grain for the tenderest texture.
40 minutes
Ingredients
-
2
teaspoons cumin seeds, lightly crushed
-
¾
teaspoon dried oregano, divided
Directions
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01In a small bowl, stir together the cumin, ¼ teaspoon of the oregano and 1 teaspoon each salt and pepper. Using a sharp knife, score shallow cuts into the steak, perpendicular to the grain and spaced ½ inch apart. Now crosshatch at a 45-degree angle to the first cuts. Flip the steak and crosshatch the second side. Rub the cumin mixture into the cuts on both sides, then cut the steak into 2 or 3 pieces with the grain. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steak and cook, flipping once, until well browned and the center reaches 125°F (for medium-rare), 6 to 8 minutes. Transfer to a plate and tent with foil.
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April 7, 2024
Great dish
Great flavors and the tomato onion was a fantastic addition to the steak.
February 22, 2024
Tasty beef dish
Very tasty. I would make more of the tomato/onion relish(?) next time.
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