Ancho-Rubbed Beef Flap

1. 1

   Fire up a grill or grill pan over medium-high heat. You should be able to hover your hand a few inches above the grill surface for 5 seconds or so, but not more, before you'll need to pull away. That's hot enough.

2. 2

   Toast the chiles on the fire for about 1 minute, turning once. A little char is good; burned is not.

3. 3

   Pull the stem end off of the chiles, shake out most of the seeds, and grind the chiles in a food processor.

4. 4

   Add the sugar, salt, and garlic to the ground chiles in the processor bowl. Pulse until well combined.

5. 5

   Massage the steak deeply with the ancho rub. Flap meat is quite cavernous, so use your thumbs and fingers to press the rub into all the cracks and crevasses.

6. 6

   Spray a clean grill rag with cooking spray. Rub into the grill grates until they glisten.

7. 7

   Place the lime on the grill, cut sides down, and char for about 2 to 3 minutes before removing from the grill. Set aside in a small bowl.

8. 8

   Grill the steak, about 4 minutes on each side for medium-rare. Don't tinker with it. Allow for some uneven charring.

9. 9

   Transfer the steak to a cutting board to rest for 5 minutes.

10. 10

    Cut on a sharp bias, with your knife nearly parallel to the board, in very thin slices.

11. 11

    Squeeze the grilled lime halves over the sliced beef. Serve.

* Per serving · 4 servings · Values may vary.