Broiled Flank Steak with Warm Tomato Topping

1¼ tsp. cumin
3/4 tsp. salt
1/8 tsp. red pepper
1 lb. flank steak, trimmed
1 tsp. olive oil
1 tsp. bottled minced garlic
1 jalapeño pepper, seeded and minced
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh cilantro

Preheat broiler.

Combine 1 tsp. cumin, 1/2 tsp. salt, and red pepper; sprinkle evenly over steak.
Place steak on a broiler pan coated with cooking spray; broil 10 minutes
or until desired degree of doneness, turning once. Cut steak diagonally
across grain into thin slices.

Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño
to pan; cook 1 minute. Add remaining cumin and salt, and tomatoes to pan;
cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir
in cilantro. Serve tomato topping with steak.

4 servings