Steak With Cherry Tomato Chutney

Method

1. 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 1 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 1 minute. 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.

2. 2

   Pat 1½ 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. Heat a large cast-iron skillet over medium-high. Arrange half of steak in a single layer in skillet, and cook, turning pieces every 1–2 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. Transfer to a cutting board. Repeat with remaining steak. Let sit 10 minutes, then slice against the grain.

3. 3

   Transfer steak to a platter; spoon reserved chutney over. Top with cilantro leaves with tender stems and drizzle with olive oil.

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