- 2 tablespoons ground cumin
- 3 cloves garlic, chopped
- 3 tablespoons lime juice
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 (1 1/4 pound) beef flank steak or top round steak
- 1 large tomato, diced
- 1 (4.5 ounce) can diced mild green chilies, drained
- 3 scallions, chopped
- Lightly oil a grill rack or broiler-pan rack. Preheat the grill or broiler.
- Place the cumin in a small skillet over medium heat and cook, stirring, for 3 minutes, or until fragrant and darker in color. Place in a small bowl and let cool.
- Remove 1 teaspoon toasted cumin and place in a medium bowl. To the small bowl, add the garlic, 2 tablespoons of the lime juice, the black pepper, and 1/2 teaspoon of the salt and mix well. Place the steak on the prepared rack and rub the cumin mixture over both sides of the steak. Let stand at room temperature.
- Meanwhile, in the medium bowl with the reserved cumin, combine the tomato, chiles, scallions, the remaining 1 tablespoon lime juice, and the remaining 1/4 teaspoon salt. Let stand at room temperature.
- Grill or broil the steak for 4 minutes per side, or until a thermometer inserted in the center registers 145 degrees F for medium-rare.
- Place the steak on a cutting board and let stand for 5 minutes. Cut the steak into thin slices and serve with the salsa.