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Cumin-Seared Flank Steak with Lime

Cumin-Seared Flank Steak with Lime

We figured out how to get crazy tender steak, and work in loads of flavor, for this lightspeed version of a Cuban classic.

By Courtney HillFebruary 1, 2024

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

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.

Ingredients
  • 2

    teaspoons cumin seeds, lightly crushed

  • ¾

    teaspoon dried oregano, divided

  • Kosher salt and ground black pepper

  • 1½

    pounds flank steak

  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    tablespoons salted butter, cut into 3 pieces

  • 1

    large yellow onion, halved and thinly sliced

  • 1

    ripe medium tomato, cored and chopped

  • 4

    medium garlic cloves, minced

  • ¼

    cup lime juice, plus lime wedges to serve

  • 2

    tablespoons chopped fresh flat-leaf parsley

Step 1

In 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.

Step 2

In the same skillet over medium, melt the butter. Add the onion, tomato, garlic, remaining ½ teaspoon oregano and ½ teaspoon salt; cook, stirring, until the onion is wilted, 6 to 8 minutes. Add the lime juice and accumulated steak juices; cook, stirring, until slightly reduced, about 1 minute. Off heat, stir in the parsley. Taste and season with salt and pepper. Transfer the onion mixture to a platter. Thinly slice the steak against the grain and place on the platter. Serve with lime wedges.