Chili-Crusted Flank Steak
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This gets its delectable spicy kick from a speedy garlic-and-chili-rub -- no marinating required!
INGREDIENTS
2 tablespoons chili powder
1 tablespoon brown sugar
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 large garlic clove, crushed with garlic press
1 beef flank steak (about 1-1/2 pounds)
3 large red onions (about 8 ounces each), each cut into 6 wedges
1 tablespoon olive oilIn cup, mix chili powder, brown sugar, salt, lime juice, and garlic. Rub both sides of steak with chili-powder mixture. In medium bowl, toss red onions with olive oil.
Place steak and onions on grill over medium heat. Cook steak 15 to 20 minutes for medium-rare or until of desired doneness, turning steak once. Cook onions about 15 minutes or until browned and just tender, turning occasionally.
Transfer onions and steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak and serve with grilled onions.