Grilled Chili-Rubbed Flank Steak

Serves 4

1 large garlic clove
1 Tbls. Chopped red onion
1 Tbls. Fresh lime juice
2 tsps. Chili powder
2 tsps. Salt
1 tsp. Ground cumin
2 Tbls. Olive oil
1 1½ pound flank steak
(I used one green jalapeño pepper, seeded to last time I prepared this recipe which I also tripled the amounts.)

In processor, pulse the garlic with onion, lime juice, chili powder, salt and cumin, (and add jalapeño pepper if desired for extra bite.) With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak. ( I allow this to marinate in refrigerator for several hours or up to two days.)
Light grill or preheat grill pan, Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant read thermometer registers 125° - 130º for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.
Cut the steak across the grain into ¼ inch thick slices. Arrange the meat on a platter. The original recipe has you squeeze 2 lime wedges over the steak slices, then top 3 ½ with shredded Monterey jack cheese and 2 Tbls. Chopped cilantro.