Instructions

• Measure and divide the oil: reserve 2 teaspoons of the extra virgin olive oil for cooking and use the remaining 1/2 cup for the sauce.
• In a blender or food processor, combine 1 cup roughly chopped cilantro, 2 cloves garlic (roughly chopped), 1/2 cup extra virgin olive oil, 3 tablespoons lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground chili powder and salt and pepper to taste. Purée until smooth, stopping to scrape down the sides if needed.
• Taste the sauce and adjust salt and pepper as desired. Transfer the sauce to a bowl and set aside.
• Pat the 2 (10– to 12-ounce) flat iron steaks dry with paper towels. Sprinkle both sides of each steak with salt and pepper.
• Heat a large skillet over medium-high heat until hot. Add the reserved 2 teaspoons extra virgin olive oil and swirl to coat the pan.
• Add the steaks to the skillet without crowding. Cook to desired doneness: about 3 minutes per side for medium-rare or 4 to 5 minutes per side for medium. Flip steaks once using tongs.
• Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes.
• Thinly slice the steaks against the grain and serve with the spicy cilantro sauce on the side or spooned over the slices.