Simple Grilled Steak with Rub

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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

* Per serving · 4 servings · Values may vary.