Note: I actually didn't take a photo this time, but it seems most flank steaks look alike when cooked. This one is Argentinian Spiced Flank & and also a delicious choice.
Prep time: 5 minutes
Marinating time: 30 minutes to overnight
Grill time: 10 minutes
Resting time: 10 minutes or so
1 large flank or skirt steak
Spice Rub: Note: the amounts are purely personal - I really just used my hand as a guide)
1 tbsp Mexican Oregano (regular oregano will work in a pinch, but has quite a different flavour)
1 tbsp Tlalelolco Spice Blend
1 tbsp brown sugar
1 tbsp olive oil
2 tsp sherry vinegar
1 large clove garlic, crushed
1. Combine all the rub ingredients in a small bowl and set aside while you prepare the flank steak.
2. To prepare the flank, remove any excess fat and silvery sinew. Lightly slash the meat - just through the outer membrane and not deeply into the meat. Coat the meat with the rub and massage well all over.
3. If you are planning to eat today, just set the rubbed flank steak aside at room temperature while you heat up the grill. If it's really for tomorrow... place in a large zip lock baggie and keep in the fridge. Remember to remove 30 minutes or so before grilling.
4. Preheat the grill to high and then grill 4-5 minutes per side (less or more depending on how well done or rare you like your meat).
5. Remove from grill (remember that the meat will continue to cook while resting, so slightly under-done is preferable unless you like your meat well done). Set on a plate or rimmed cutting board & cover with foil for 10 minutes to allow the meat to relax.
6. Slice at an angle across the grain to keep the meat tender.