Preparation Time: 30 minutes
1 tablespoon ground cumin (best if fresh ground)
1 teaspoon coriander seeds, ground
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 large flank steak
2 tablespoon olive oil
1. Rub dry rub into flank steak thoroughly until heavily coated. Cover with plastic wrap and let marinade for at least 3 hours or overnight (you can use it immediately if you must).
2. Preheat your grill to medium high heat. Brush steak gently with olive oil. Place steak on grill and sear each side until browned and slightly crisp, turning meat over only once. Pull meat off of direct heat and put lid on grill. Cook until meat is done to your preference. Remove meat from heat and let rest for at least 15 minutes before you cut into it. Cut meat in thin slices across the grain.