Prepare the Steaks by liberally seasoning with Salt and slashing the edge fat and membrane beneath.
Toast the Cumin Seed in a dry pan and grind to a coarse powder in a mortar.
Chop the Parsley finely, discarding any coarse stalks.
Blend the Cumin, Parsley, Garlic, Scallion, Salt to a Paste along with a little Oil, then remove to a boil and add the Lemon Juice and sufficient Oil to achieve the consistency of a thick Tomato Ketchup.
Grill the Steaks as desired, then let rest for at least 5 minutes.
Slice the steaks, if desired, top with the Lemon-Cumin Pesto, then serve.
Steak with Lemon-Cumin Pesto https://sybaritica.me/steak-with-lemon-cumin-pesto/