Argentinian Spice Rubbed Flank Steak

Adapted from FineCooking via my Pinterest board  this time served without the salsa and baby roasted beets & Brussels Sprouts with Pecans. 

Printable Recipe

Prep time: 5-10 minutes
Marinating time: 4 hours on counter or overnight in the fridge
Grilling time: 10 minutes for medium rare
Serves 2-4 (depending on the size of the flank steak & your appetites

Ingredients:
1 large flank steak, trimmed of excess fat and scored on the diagonal on each side
Spice Rub:
2 large cloves garlic, minced
2 tbsp chopped fresh thyme
1/2 tbsp freshly ground black pepper
1 tbsp Ancho pepper powder or your favorite chili powder
2 tsp brown sugar
1/2 tbsp kosher salt (fine Cooking actually used 1 3/4 tbsp, but I don't think that's necessary)

Salsa: (the fineCooking recipe I have yet to try, but sounds delicious)
1 large ripe tomato, cored, seeded, and fi nely diced (about 1-1/4 cup)
1 medium yellow onion, minced (about 1-1/3 cups)
1/2 red bell pepper, cored, seeded, and minced (about 1/2 cup) 

1 large clove garlic, minced
1/2 cup extra-virgin olive oil
1/3 cup white-wine vinegar

Directions:

1. Lightly score the flank steaks on the diagonal, making very shallow cuts into the meat.

2. Combine all the spice rub ingredients in a bowl and pat over both sides of the prepared flank steak.  I use a zip lock baggie, fineCooking places it on a baking tray or plate and covers it.   Let it sit for 4 hours on the counter or overnight in the fridge before grilling.

3.  Grill over high heat for 4 minutes, flip and grill for another 4 minutes.  Turn the heat down to medium high and flip for another 2 minutes or longer depending on how well done you like your meat cooked.

4.  Remove from grill and let the meat rest on a platter for 5-10 minutes before slicing thinly across the grain.  

Note:  I didn't have any tomatoes or red bell peppers on hand, so we ate the steak without salsa and it was still delicious.  I've added the recipe, because I know that  the next time I make this, I'll be sure to have some of each on hand.  

Salsa:

1. Combine all the salsa ingredients into a sealable container.  Toss and refrigerate for up to one day.   Serve over grilled flank steak.