Directions

1. Combine cilantro, parsley, garlic, vinegar, 1 tablespoon oil, cumin seeds, crushed red pepper, 1/8 teaspoon pepper and a pinch of salt in a mini food processor or blender; process until coarsely chopped. Transfer to a bowl.
2. Lightly coat the basket of a 6- to 9-quart air fryer with cooking spray. Combine chili powder and the remaining 1/4 teaspoon each pepper and salt in a small bowl. Rub all over steak. Brush cut sides of tomatoes with 1 teaspoon oil.
3. Place the steak in the prepared basket. Cook at 400°F for 5 minutes. Flip the steak and add the tomatoes to the basket, cut-sides down. Cook until an instant-read thermometer inserted in the center of the steak registers 145°F (for medium-rare) and the tomatoes are softened, about 5 minutes more.
4. Transfer the steak and tomatoes to a platter; cover with foil. Brush plantain slices with the remaining 2 teaspoons oil; arrange in a single layer in the basket. Cook at 400°F, turning once, until tender, 6 to 8 minutes.
5. Serve the steak, tomatoes and plantains with the sauce. Garnish with additional ground pepper, if desired.