6 – 7 mins per side (increase cook time depending on meat tenderness)
500g flank steak
1¼ teaspoons ground cumin, divided
8 sun-dried tomatoes, preferably in oil, drained
2 tablespoons capers, drained and chopped
1 clove garlic, smashed
1 tablespoon chopped parsley
1 tablespoon sherry or red wine vinegar
Salt and pepper
Trim any excess fat from the steak.
Pat meat dry and evenly season the steak with 1 teaspoon cumin and 1/2 teaspoon of salt and pepper.
Preheat an oiled grill pan, preferably cast iron over medium heat.
Grill steak for 6-7 minutes on each side, turning once, for medium rare. Increase cooking time for medium well or well done steak.
Transfer to a cutting board and let rest, uncovered for 10 minutes.
Blend 1/4 teaspoon cumin, sun-dried tomatoes, capers, garlic, parsley, and sherry/vinegar with 1 cup water in a blender until smooth. Pour into a small saucepan and simmer for 3 minutes. Add any accumulated juices from cutting board, then season to taste with salt and pepper. Slice steak across the grain and serve drizzled with tomato sauce.