Grilled Chili Flank Steak

Ingredients
2-lb flank steak, well trimmed
Kosher salt
freshly ground black pepper
1 to 2 tablespoons chili rub
lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon minced garlic

Directions
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. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. Remove the flank steak from the refrigerator 1 hour before grilling. Grill steak, 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, into thin strips. Serve warm, accompanied by lime wedge.

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.