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.