For the Rub Edit
- 3 tablespoons cumin seeds (or 1½ tablespoons ground cumin)
- 2½ tablespoons minced garlic
- ⅓ cup roughly chopped fresh cilantro
- kosher salt and freshly cracked black pepper
For the Relish Edit
- ½ cup finely chopped pitted green olives
- 1 teaspoon chopped dried red chili peppers, of your choice to taste
- ¼ cup olive oil
- 2 tablespoons freshly cracked black pepper
- Place the steak in a shallow dish and pour the lime juice over it.
- Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
- Light up a fire in your grill.
- In a small bowl, combine all the rub ingredients and mix well.
- Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
- When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes.
- Turn and continue to cook to the desired doneness, about 4 minutes more for rare.
- To check for doneness: make a ¼-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it.
- Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
- In a medium bowl, combine all the relish ingredients and mix well.
- Slice the steak as thin as possible against the grain and serve with the relish.