Red-Chile Rubbed Flank Steak

It's that time of year when men's minds turn to the grill. (Insert Tim Allen manly noises here.)  And, yes, I too will throw the typical meats on there.  A big old ribeye.  Burgers.  Polish sausage.

But I also use the grill for things slightly off the beaten path.  Salmon.  Veggies (especially squash). And perhaps more than anything, I love to grill cuts of beef that lots of people forget about: tritip, hanger steak, and flank steak.

Here's a great rub you could use on any of them.  (Or on the steak, or on the veggies, or on some chicken.  You get the picture.) All it takes is three minutes or so on each side for perfect medium-rare.  Serve it with a little salsa or nestle in tortillas and enjoy.

Red-Chile Rub
Makes enough for a couple of pieces of flank steak.  You can refrigerate any leftover rub.

4 tablespoons minced garlic
1/3 ground chile powder (preferably ancho)
1/2 tablespoon dried Mexican oregano
1 1/2 tablespoons brown sugar
1/2 teaspoon cumin
1 1/2 tablespoons ground black pepper
1 tablespoon kosher salt

Mix ingredients until thoroughly blended.  Rub heavily onto flank steak (about 2 tablespoons per pound of meat).  Let sit at room temperature for 30-45 minutes before grilling.