Marinate the Steak (At least 30 minutes, ideally 2-4 hours):
* In a bowl or a large resealable plastic bag, combine the olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, oregano, salt, and black pepper for the marinade. Whisk or shake well to combine.
* Pat the steak dry with paper towels. This helps the marinade adhere better and promotes a good sear.
* Place the steak in the marinade, ensuring it’s fully coated. If using a bowl, turn the steak a few times. If using a bag, press out the air and seal.
* Refrigerate for at least 30 minutes. For more intense flavor, marinate for 2-4 hours. Avoid marinating flank or skirt steak for too long in acidic marinades (like lime juice) as it can make the texture mushy; 4-6 hours is generally the maximum.

2. Prepare the Fresh Salsa (While steak marinates):
* In a medium bowl, combine the diced tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro.
* Squeeze the lime juice over the mixture.
* Add the salt (and optional pinch of cumin).
* Gently stir everything together until well combined.
* Taste and adjust seasoning if necessary – you might want more salt, lime juice, or even a touch more jalapeño for heat.
* Cover and refrigerate for at least 15-20 minutes to allow the flavors to meld. This can be made a few hours ahead. Give it a good stir before serving.

3. Prepare the Garlic Butter and Bread:
* Preheat your oven to 400°F (200°C) or prepare your broiler (set to high).
* In a small bowl, combine the softened butter, minced garlic, chopped parsley (if using), and salt (if using). Mix thoroughly until well combined. You can also add a pinch of red pepper flakes here if desired.
* Slice the baguette diagonally into 1/2 to 3/4-inch thick slices. You should get about 16-20 slices, depending on the baguette’s length and thickness of slices.
* Generously spread the garlic butter mixture evenly over one side of each baguette slice.
* Arrange the buttered bread slices on a large baking sheet in a single layer.

4. Toast the Garlic Bread:
* Oven Method: Bake in the preheated 400°F (200°C) oven for 8-12 minutes, or until the edges are golden brown and crispy, and the butter is melted and bubbly. Keep a close eye on them as they can burn quickly.
* Broiler Method: Place the baking sheet under the preheated broiler (about 4-6 inches from the heat source). Broil for 1-3 minutes, watching constantly, until golden brown and bubbly. Broilers vary greatly, so this can happen very fast.
* Once toasted, remove from the oven and set aside.

5. Cook the Steak:
* Remove the steak from the marinade and discard the excess marinade. Pat the steak dry again with paper towels – this is crucial for achieving a good sear.
* Heat a large, heavy-bottomed skillet (cast iron is ideal) or a grill pan over medium-high to high heat. Add a tablespoon of neutral cooking oil (like canola or vegetable oil) if your pan isn’t well-seasoned or if you want extra insurance against sticking. The pan should be hot enough that a drop of water evaporates instantly.
* Carefully place the steak in the hot pan. Do not overcrowd the pan; cook in batches if necessary.
* Sear the steak for 3-5 minutes per side for medium-rare, depending on the thickness. For flank steak, which is thin, it cooks quickly.
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-140°F (57-60°C)
* Use an instant-read thermometer for accuracy. Avoid overcooking, as flank and skirt steak can become tough.

6. Rest and Slice the Steak:
* Once cooked to your desired doneness, transfer the steak to a clean cutting board.
* Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This is a critical step that allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavorful steak. If you skip resting, the juices will run out when you slice it.
* After resting, slice the steak thinly against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This shortens the muscle fibers, making the steak much more tender to eat.

7. Assemble the Salsa Steak Garlic Toasts:
* Arrange the garlic toasts on a serving platter.
* Top each toast with a few slices of the cooked steak. Don’t be shy!
* Spoon a generous amount of the fresh salsa over the steak.
* If desired, sprinkle with crumbled Cotija cheese or Queso Fresco and a little extra chopped cilantro.
* Serve immediately while the toasts are warm and crispy, and the steak is juicy. A lime wedge on the side for an extra squeeze is always a nice touch