Flank Steak Spice Rub

• 6 Tablespoon paprika
• 3 Tablespoon seasoned salt
• 3 Tablespoon oregano
• 3 Tablespoon ground comino (cumin)
• 3 Tablespoon garlic salt
• 4 teaspoon ground Ceylon cinnamon
• 1 Tablespoon meat tenderizer
• 2 teaspoon cayenne (kid friendly version)
• up to 4 teaspoon more cayenne if you like it spicy
• 2 teaspoon cocoa
• 1 teaspoon ground mustard
• 1 teaspoon sugar
• ...and some flank or skirt steak, as much as you need.

1. The cinnamon that should be used is Ceylon cinnamon sticks or powder, which is "true" cinnamon. It is softer and more irregular than the typical harder sticks usually found. I get it in a small bag in the spice section of the Mexican food aisle. Crush it (I used a mortar and pestle or a blender). Also crush/grind the oregano.
2. Mix all the ingredients and put what you need into a bowl. The recipe above was for 4 or 5 flank steaks, so you won't need to use it all, or you can cut it in half or thirds. Place the rest into a ziplock bag or jar for next time.
3. Buy flank steak or skirt steak. Usually the cut is about 12" long and 4" wide, with the "grain" running the long way. Cut it into 3 separate squares ~4" x 4". Then cut each square into 1/4" strips, being sure to cut along the grain, not against it.
4. Put the strips into the spice rub and mix them by hand, pressing the spice rub into the meat.
5. I let it marinate for 4 hours before cooking. Since there is so much salt and cayenne I don't put it in the fridge and prefer to let it sit at room temperature.
6. Cook on the grill. Cooking goes really fast and you need to turn each piece separately, so be ready. Coat the grill with vegetable oil using a paper towel and grill tongs to help with sticking. Don't overcook it; keep a bit of red in the meat.

paprika, salt, oregano, ground comino, garlic salt, ground ceylon cinnamon, tenderizer, cayenne, cocoa, ground mustard, sugar

Taken from www.epicurious.com/recipes/member/views/flank-steak-spice-rub-50140859 (may not work)