Trim the Flank Steak (1 pound) of any excess fat or silver skin. I like to leave some fat on the meat, it helps it tenderize plus it'll melt on the grill anyways.
In a food processor, pulse the Fresh Cilantro (1 handful), Ground Cumin (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Slowly drizzle in a teaspoon or two of Olive Oil (to taste) until a paste forms.
Rub all over the meat and place into a zip lock bag with the Garlic (2 clove) and the juice of a Lime (1). I like to toss in my lime peels for more flavor.
Let that hang out in the fridge for at least three hours. The more, the better!
While those are cooking, remove the flank steak from the bag and shake off excess marinade. Sprinkle with salt on both sides.
Grill 6 minutes on each side, then allow to rest 5 minutes after taking it off the grill.
Rub the Cherry Tomato (1 pound), Jalapeño Pepper (2), and Red Onion (1) with Olive Oil (2 teaspoon) and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
Once the vegetables are done, take half and pulse finely in a food processor. Add the remaining half and pulse 1-2 times, leaving large chunks. Stir in the Lime (1) juice and Fresh Cilantro (to taste) and transfer to a serving bowl.
After the steak has rested, use a carving knife to carve against the grain at an angle. Serve the salsa over the carved meat and a side of grilled Tortilla (to taste).