Grilled Red-Chile Steak with Plantains, Red Onion, and Chipotle Salsa

Save this one for Valentine's Day. Still spicy even if you have a cold.


Ingredients
4 garlic cloves, crushed
1/3 C ancho chile powder
4 t brown sugar
1 t dried oregano
1/2 t ground cumin
4 t black pepper
5 t salt

1.5 lb flank steak
2 black plantains
1 red onion, 1.4 inch slices
1 C chipotle salsa

Directions
Heat a very hot charcoal fire. Mix the first 7 ingredients. Now you have enough chile powder for a month. Spread some over the steak. Cut the ends off the plantains and split lengthwise. Oil the cut surfaces of the plantains and onions. Cook the plantains and onions 2-3 minutes per side over hot coals. Add 3 T of salsa and season with salt.

Grill your steak. Don't be a wimp. Stand directly over the fire and let the smoke season your skin. Now you are a man.

(the spice rub is excellent with chicken too)

Grilled Flat Iron Steak with Cilantro Dipping Sauce

The sauce is so good that you'll want to drink it.

Ingredients
1 cup roughly chopped cilantro
2 cloves garlic, roughly chopped
1/2 cup plus 2 teaspoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt and pepper to taste
2 (10-12 oz) flat iron steaks

Directions
Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside.

Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium.

Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.