I think a good flank steak is under-rated. While I love NY strip and ribeye steaks, I love the much lower cost of flank. Cut on the bias, across grain, and you'll likely have a nice juicy and tender steak at a bargain price. Problem is finding it - grab two and freeze one if you do.
1 lb flank steak
1 tsp dried crushed chipotle pepper (I used Whole Foods)
1 tsp pimenton, smoked Spanish paprika
1/2 tsp garlic powder
kosher salt and fresh ground black pepper to taste
Heat grill to high. Mix spices together in a small bowl. Season both sides of steak evenly with the spice mixture.
Grill steak on high for about 5 minutes on the first side. Flip and grill for 2-4 more minutes depending on the thickness of the steak and how well you like your steak cooked.
I grilled a total of 9 minutes for a steak that was about 1/2-inch thick. Transfer steak to a cutting board.
Cover with aluminum foil and allow to rest for about 5 minutes. Slice along the bias and serve.
Serves 4.
1 lb flank steak
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