Ground cumin does double duty in this super quick weeknight dinner.
Heat a dry large cast-iron skillet over medium-high. Lift steak from marinade, letting excess drip back into bowl; transfer to skillet. Cook until deeply browned and an instant-read thermometer inserted into the thickest part registers 125°, about 2 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
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