This recipe was excellent.Low in fat and it can be mixed up with other spices or herbs or garlic dressing
1 ½ lb flank steak,
1 tbsp olive oil
freshly ground pepper
4 heirloom tomatoes, sliced ½” thick
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool 5 minutes before slicing against the grain. Serve steak on top of tomatoes with vinaigrette spooned over.
1 tsp coriander seeds
1 tsp cumin seeds
¼ cup olive oil
2 tbsps white wine vinegar
1 tsp Dijon mustard
freshly ground black pepper
Toast coriander, cumin, in a dry small skillet over medium heat, tossing, until fragrant, about 3 min. Let cool, then grind in food processor or using mortar and pestle.
Blend with oil, vinegar, and mustard in food processor ; season with salt and pepper. Vinaigrette can be made 4 days ahead. Cover and chill