Grilled Flatiron Steak with Toasted Spice Vinaigrette

Ingredients:


1 ½ pounds flatiron or skirt steak, cut into 4 pieces
1 tablespoon olive oil
Kosher salt, freshly ground pepper
4 beefsteak or heirloom tomatoes, sliced ½" thick

Preparation:

1.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.

2.Serve steak on top of tomatoes with vinaigrette spooned over.


Toasted Spice Vinaigrette

Ingredients:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Preparation:

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.