Flank steak, a well-exercised muscle from the underbelly of the steer, is delicious when cooked properly. Ensure it will be tender by grilling it to medium-rare and slicing it very thinly against the grain. Serve it Mexican-style: wrapped in warm tortillas and topped with salsa, if desired.
1 (1 3/4- to 2-lb.) flank steak
1 teaspoon canola oil
2 teaspoons grated lemon peel
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1. Brush both sides of steak with oil; place in large nonreactive pan. Combine all remaining ingredients in small bowl; rub over both sides of steak. Cover and refrigerate 2 hours or overnight.
2. Heat grill; oil grill grates. Grill steak, covered, over medium heat or coals 8 to 12 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 10 minutes before slicing.
6 servings
PER SERVING: 225 calories, 6 g total fat (2 g saturated fat), 39 g protein, .5 g carbohydrate, 95 mg cholesterol, 315 mg sodium, 0 g fiber