Grilled Chili Rubbed Flatiron Steak

Nothing is faster than a grilled Flatiron steak. Three to four minutes per side over a high grill gives a medium rare center and a nice char on the surface. Let the rub set as long as you can - even if you leave it only as long as it takes you to heat the grill and make a salad, this will be fantastic.

2 1-lb Flatiron or skirt steaks

Dry Rub:

1/2 tsp garlic powder

1 tsp group coriander

1 tsp hot favorite chili powder

1/2 tsp ground cumin

1 tsp Pimenton, smokey Spanish paprika

1 tsp Kosher salt

1 tsp freshly ground black pepper

Mix dry rub together and generously rub on both sides of steak. Allow steak to sit for at least an hour, or overnight covered in the refrigerator.

When ready to cook, bring the steaks back to room temperature. Heat grill to high.

Grill steaks 3-4 minutes per side for medium-rare. Allow steaks to rest 5 minutes on a cutting board, covered lightly with aluminum foil.

Slice steaks on a bias.

Serve with warm potato salad if desired, or with your favorite sides. Serves 4-6.

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