INGREDIENTS

INSTRUCTIONS

Pat the flank steak thoroughly dry with paper towels. Sprinkle both
sides of the steak with salt and pepper. Using your fingers, press  the
Chili Rub into both sides of the flank steak. Wrap the steak well  and
refrigerate for at least 4 hours or up to 2 days. The longer the  steak
marinates the more intense the flavor. Remove the flank steak  from the
refrigerator 1 hour before grilling.  Set up the grill, light the
coals, and place the grill 4 inches above  them. When the coals are
ready, place the flank steak on the grill  and cook, turning once,
until done, 12 to 15 minutes for rare, 15 to  20 minutes for medium.
Let the meat rest for 5 minutes before  slicing. Slice the flank
against the grain (it's very easy to see)  into thin strips, holding
the knife at an angle to the cutting  surface. Serve warm, accompanied
by lime wedges.  Chili Rub:  Combine all the ingredients in a small
bowl and stir until well  blended. Transfer to a small lidded container
and store in the  refrigerator for up to 1 month.  Blue Collar Food:
Easy Home Cooking for Hardworking People by Two  Really Nice Guys by
Chris Styler and Bill Hodge (William Morrow and  Company, Inc.,
copyright 1994 by Christopher Styler and William  Hodge).  Converted by
MC_Buster.  Recipe by: Good Morning America  Converted by MM_Buster
v2.0l.

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