Cuban-Style Grilled Flank Steak

For Telfer. And any other grill-masters on this list.

2 pounds flank steak
3 T extra virgin olive oil
1 T cumin
2 T grill seasoning
1 lime
1 medium sweet onion, thinly sliced

Put the flank steak in a shallow dish and drizzle with 2 T extra-virgin olive oil to coat. Mix grill seasoning with cumin in a small dish; add the zest of the lime and mix together with your fingers. Rub the mixture over the steak evenly.

Grill the steak on a hot grill or grill pan and cook 4-5 minutes for medium rare, 10 minutes for medium well. Turn and cook an additional 3 minutes for medium rare, 5-7 for medium well. Remove from heat and let sit five minutes to allow juices to redistribute.

While steak is grilling, saute sliced onions in a skillet with 1 T extra-virgin olive oil.

Very thinly slice the cooked steak on an angle, working against the grain, and pile meat onto a serving platter. Cut the lime that you zested into wedges and squeeze the juice over the meat, then top with the sauteed onions. Serve with rice and black beans, if desired.

Note: While the flank steak is superb and my favorite, this recipe also works for chicken and, for those veggie lovers out there, grilled portabello mushrooms (if you eat that kind of gross thing...). Also, we have started grilling up some peppers and cherry tomatoes with the onions and serving the whole slew of veggies over the meat. Delicious.

Recipe courtesy of Rachael Ray. Again.