1 flank steak 1/2 teaspoon Kosher salt 2 Tablespoons chopped onion 2 roma tomatoes, chopped 1 cup gf beef stock 2 teaspoons chili powder 2 jalapeno pepper, seeds removed 1/2 teaspoon ground cinnamon 2 Tablespoons chopped cilantro
Preheat oven to 200 degrees F. Heat a large heavy skillet over high heat and add the flank steak. Sear for 2 minutes on both sides. Add salt, onion, tomatoes, stock, chili powder, jalapeno and cinnamon to the skillet and cook for 5 minutes. Remove steak to a plate, tent with foil and place in the oven to keep warm. Tranfer the contents of the skillet to a food processor or blender and puree until smooth. Strain off solids and return to the skillet. Rewarm the sauce. Place the steak on a cutting board and cut into thin slices. Serve with sauce and sprinkle with chopped cilantro.