Season the steak with salt, black pepper, and cumin.
Grill the steak over medium-high heat for 3-4 minutes per side for a medium-rare cook. Adjust time for preferred doneness.
Once done, let the steak rest for 5 minutes, then slice it thinly.
Prepare the Pico de Gallo:
In a bowl, combine cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, 1 tbsp olive oil, salt, and pepper.
Mix everything together to make your fresh pico de gallo.
Assemble the Salad:
Arrange the sliced steak on a plate.
Top with the freshly made pico de gallo.
Drizzle the remaining 1 tbsp of olive oil on top.
Serve and Enjoy:
Serve immediately, and enjoy the tangy, savory combination of grilled steak and zesty tomato salad.
Serving and Storage Tips
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