Makes 6 servings

For the sauce:

*1 medium garlic clove

*1/2 tsp (2 mL) salt

*1 cup (250 mL) coarsely chopped fresh cilantro

*1/4 cup (60 mL) olive oil

*2 tbsp (30 mL) fresh lemon juice

*Generous pinch of cayenne

For the steak:

*1 tsp (5 mL) ground cumin

*1/2 tsp (2 mL) salt

*1/2 tsp (2 mL) black pepper

*2 lb (900 g) flank steak, cut crosswise into 3- to 4-inch pieces (7.5 to 10 cm)

1. To make the sauce, mince the garlic and mash it to a paste with salt. Transfer to a blender; add cilantro, olive oil, lemon juice and cayenne, then blend until smooth.

2. In a small bowl, stir together cumin, salt and pepper.

Pat steak dry, then rub both sides of pieces with cumin mixture.

3. Heat an oiled, well-seasoned ridged grill pan or skillet over high heat until hot but not smoking (or prepare the barbecue), then grill steaks in two batches, turning them occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (for medium-rare).

Slice steaks and arrange on a plate. Drizzle with sauce and serve.

Approximate nutrition per serving: 300 calories, 18 g fat, 32 g protein, 1 g carbohydrates, 0 g fibre