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1.
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You will need a large container with a lid.
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I like to use one large enough that the steak can lay flat in it.
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Zest lime, set aside and spread out on a small plate to dry (it will dry quickly on the counter).
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Juice the lime and rub the juice into the steak.
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Rub the canola oil into the steak as well to evenly coat.
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2.
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Mix all dry rub ingredients together, add zest.
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Rub generously into prepared meat, coat evenly.
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(Be careful not to contaminate the rub by touching the steak and going directly into the rub.)
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Allow sirloin to marinate in the refrigerator for at least an hour, flank steak from 3 to 24 hours.
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Save any remaining rub in an airtight container, label with contents and date.
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3.
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Grill over medium heat on preheated grill.
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For a 1 thick piece of steak cooked medium, grill for 5 minutes per side allow to rest tented with foil for at least 15 minutes before carving.
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For flank steak, slice thinly on a diagonal, against the grain.
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Serve with the au jus.
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The sure fire way to know the doneness of a piece of meat is with an instant read thermometer.
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You can pick one up at most any store with a kitchen department.
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They cost from $5-10.
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You simply insert into the thickest part of the meat and wait for a couple of minutes for it to completely register.
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Do not leave it in the meat while cooking in the oven or on the grill with the cover closed!
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Meat continues cooking when you remove it from the heat, so always allow it to rest for 15 minutes to retain juices and finish the cooking process.
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Internal temperatures for different degrees of doneness: Rare: 120F to 130F Medium rare: 130F to 140F Medium: 140F to 150F Medium well: 150F to 160F Well: 160+F
