In a large resealable bag, combine 3 tablespoons oil, vinegar and cumin. Season with salt and pepper. Using a meat mallet or rolling pin, on a cutting board, pound steak on both sides to tenderize and flatten to an even thickness. Add steak to bag and seal. Massage bag to coat steak. Marinate at least 30 minutes or up to overnight.

Bring a small pot of water to a boil over high. Add rhubarb and cook 1 minute. Drain in colander and rinse well with cold water. Transfer rhubarb to a paper towel-lined plate to drain.

Arrange an oven rack 6" from broiler. Set a large cast-iron skillet on rack. Preheat broiler to high. Carefully remove hot skillet from oven. Place steak in skillet and transfer to oven. Broil 4 to 5 minutes per side, or to desired doneness (internal temperature of 135 degrees F for medium-rare). Let steak rest at least 10 minutes.

Meanwhile, add strawberries, blanched rhubarb, cilantro, onion, lime juice, honey and remaining 1 tablespoon oil to a medium bowl. Remove the seeds from jalapeno. Finely chop jalapeno and add to bowl. Season with salt and pepper and gently toss to combine. Thinly slice steak against the grain and serve with strawberry-rhubarb salsa.

Source: Hannaford fresh Magazine, May June 2025