Steak With Cherry Tomato Chutney

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium. Cook 1 tsp. cumin seeds and 1 tsp. fennel seeds, swirling pan, until fragrant and oil around seeds is sizzling, about I minute. Add 1 serrano chile or jalapeño, depending on heat preference, thinly sliced, one 1" piece ginger, peeled, finely grated, 1 Tbsp. paprika, and 1 tsp. crushed red pepper flakes (if using). Cook, stirring often, until very fragrant and bubbling subsides slightly, about i minute.

Step 2

Add 1 lb. cherry tomatoes, halved, 2 Tbsp. sherry vinegar or red wine vinegar, 2 Tbsp. sugar, and a large pinch of kosher salt and cook, stirring occasionally, until tomatoes burst and have softened slightly, about 5 minutes. Taste chutney and season with more salt if needed; set aside.

Step 3

Pat 1 ½ lb. skirt steak, cut into 4"-5" pieces, dry with paper towels. Season very generously on both sides with salt and rub with a little vegetable oil to coat lightly.

Step 4

Heat a large cast-iron skillet over medium-high. Arrange half of steak in a single layer in skillet, and cook, turning pieces every I-2 minutes, until deeply charred and an instant-read thermometer inserted into the thickest parts registers 125° (juices beading on the surface is a good indicator meat has reached medium-rare), 7-9 minutes.

Step 5

Transfer to a cutting board. Repeat with remaining steak. Let sit 10 minutes, then slice against the grain.