Chili- Rubbed Flank Steak

1. 1

   In a processor, pulse the garlic with the onion, lime juice, chili powder, chili, salt, pepper and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms.

2. 2

   Rub the paste all over the steak. Marinade at room temperature for at least 2 hours. If refrigerating, can leave overnight but bring to room temp before cooking.

3. 3

   Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125u00b0 to 130u00b0 for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.

4. 4

   Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm tortillas.

No additional tips available.