%)
Ingredients:
1 tbsp sugar (I always use rapadura
an unrefined/natural sugar
1 tbsp onion powder
1 tbsp dried thyme
2 tsp ground allspice
2 tsp fresh ground pepper
2 tsp ground red pepper
1 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves
Combine all ingredients in a bowl. Rub the spice mixture into the flank steak. Let set at room temperature for about 30 minutes. Heat grill on high (I had the heat at 450 degrees on the grill.) Grill the steak for about 3-4 minutes on each side with grill closed. Let the steak rest for 5 minutes to allow the juices to reabsorb into the meat. Slice the steak on a bias, against the grain, as pictured.
The flank is a very thin cut of meat and can be overcooked very easilly. I personally cook the steak to medium rare (however, in order to kill any pathogens, you should cook till the steak is well done.) It is difficult to judge the doneness about the flank with a meat thermometer. So I found that watching the coloration of the spices, allowed me to not over/undercook the meat.
