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1
Combine the chili powder, salt, pepper and sugar.
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2
Rub the spice mixture over the flank steak.
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3
At this point, the steak can be refrigerated for up to 12 hours before cooking.
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4
When ready to cook, prepare the grill.
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5
If using a gas grill, heat it to medium-high.
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6
If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat.
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7
Oil the grate.
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8
Grill the steak for about 12 minutes (medium-rare), turning once to ensure even browning, or until the desired degree of doneness.
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9
While the steak is cooking, place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat.
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10
Add the bell pepper and onion, stirring, and reduce the heat to medium.
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11
Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened.
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12
Remove the pan from the heat and add the vinegar.
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13
Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld.
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14
Taste and add vinegar as necessary.
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15
Let the steak rest for 10 minutes before cutting into thin slices on the diagonal.
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16
Serve with the relish spooned over the slices.
