Take the flat iron steak out of the refrigerator and let it rest at room temperature for about 30 minutes.

In a small skillet over medium heat, toast the cumin seeds until fragrant, about 2-3 minutes. Remove from heat and let cool.

Once cooled, grind the toasted cumin seeds in a spice grinder or mortar and pestle until fine.

In a small bowl, combine the ground cumin, Aleppo pepper, salt, and black pepper. Rub the spice mixture all over the flat iron steak.

Heat the olive oil in a cast-iron skillet or grill pan over medium-high heat. Once hot, add the steak to the pan. Cook for about 5-7 minutes on each side for medium-rare.

Remove the steak from the pan and let it rest for 5 minutes before slicing.

In a small saucepan, combine the blackberries, honey, balsamic vinegar, and water. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 8-10 minutes.

Strain the sauce through a fine mesh strainer, discarding the solids.

Slice the rested steak against the grain and arrange it on a serving platter. Drizzle the blackberry-honey reduction over the steak. Garnish with fresh herbs if desired.