Chili Lime Rubbed Grilled Flank with Tomatillo Salsa
For this grilled flank steak I wanted the heat from the cayenne chilies and the sweetness from some sugar in the dry rub to mix with the tangy Mexican lime citrus.
- 1 lb flank steak
- 1 Mexican Lime
- 1 tbsp chili powder
- 1 tbsp sugar
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- Tomatillo Salsa
In a small bowl mix together the chili powder, sugar, cumin, cayenne, onion and garlic powders and kosher salt. Set aside.
Score the flank steak on both side with a sharp knife in a cross hatch fashion.
Squeeze half a lime’s juice on each side and rub the dry spice mixture on both sides making sure to get into the cut marks for a deep penetration of flavor. Cover with plastic wrap and refrigerate for 30 minutes minimum to marinate.
Remove from refrigerator and allow to rest at room temperature, several minutes.
Grill to your liking. I like a medium rare so I initially have the grill at about 450° and on high grill one side for 3 minutes, turn the grill to medium heat and flip the flank on the other side for 8 minutes. Flip one last time and cook for 5 minutes.
Remove from the grill and allow to rest for 10 minutes. Slice the flank down the middle lengthwise and then each side against the grain on the bias into thin slices. Top with a roasted tomatillo salsa and serve with a side dish of your choice.
Calories: 185kcal | Carbohydrates: 7g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 676mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 5.2mg | Calcium: 41mg | Iron: 2.5mg