For the rub:
2-1/2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground coriander
1-1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano

For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Chipotle Butter
Make the rubMix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Nutrition information (per serving): based on six servings; Calories 220; Fat 12g; (Sat 5g, Mono 5g, Poly 1g); Protein 23g; Carbohydrates 3g; Sodium 470mg; Cholesterol 55mg; Fiber 2g.

Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbs. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste

In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.

Nutrition information (per serving): Size: per Tbs.; Calories: 110; Fat 12g (Sat 7g, Mono 4g, Poly 1g); Protein 0g; Carbohydrates 1g;
Sodium 150mg; Cholesterol 30mg; Fiber 0g.
Fine Cooking, Picnics and Cookouts 2011, page 44

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