California-Style Flank Steak

Ingredients

• 4  teaspoons minced garlic
• 1  teaspoon salt
• 2  (1-1/2 lbs. each) flank or top-round steaks
• 2  tablespoons chili powder
• 2  teaspoons five-spice powder
• 2  teaspoons salt
• 2  teaspoons sugar
• 1  teaspoon freshly ground pepper
• 1  teaspoon ground ginger
•   Grilled onions, optional

Directions

1. Chop garlic with 1 teaspon salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks.

2. For the spice rub, combine chilie powder, five-spice powder, 2 teaspoons salt, sugar, pepper and ginger in a small bowl. Divide and pat onto both sides of steaks. Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours.

3. Oil and heat grill. Grill steaks over medium-hot* heat, 9 minutes per side for medium-rare (145 degree F). Serve with grilled onions, if desired. Makes 8 servings.

*Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.