Flank Steak with Tomato Cucumber Relish

For the relish:

1/2 cucumber, peeled and diced

1 lg tomato, chopped and seeded

2 T apple cider vinegar

3/4 t sea salt

For the steaks:

1 t whole black peppercorns

1 t cumin seeds

2 T apple cider vinegar

1 T fresh thyme leaves

3/4 t sea salt

1 garlic clove, peeled

8 oz lean flank steak

Directions

To prepare the steak:

1. cook the first three ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted
2. place the preparation mixture in a food processor, pulse until finely ground
3. add the next three ingredients, process until smooth
4. combine vinegar mixture and steak in a large plastic freezer bag, seal and marinade in refrigerator 24 hours
5. remove from bag and discard marinade
6. preheat grill to high
7. cook the steak four to five minutes on each side for medium
8. cover and let sit two minutes before slicing

To prepare the relish:

1. place cucumber in a skillet and sauté five minutes or until lightly browned
2. remove from heat
3. stir in tomato and remaining ingredients

Serve the relish warm with the steak