Chili- Rubbed Flank Steak

• garlic: 1 large clove
• red onion: 1 tablespoon chopped
• lime juice: 1 tablespoon
• chili powder: 2 teaspoons
• chilis: 1 small
• salt: 1 teaspoons
• pepper: 1 teaspoon
• ground cumin: 1 teaspoon
• olive oil: 2 teaspoons
• flank (skirt) steak: 2 lbs
• Lime wedges: 2
• Monterey Jack cheese, shredded (1 cup)
• chopped cilantro: 2 teaspoons
• Creme fraiche
• corn tortillas, warmed

1. In a processor, pulse the garlic with the onion, lime juice, chili powder, chili, salt, pepper and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms.
2. Rub the paste all over the steak. Marinade at room temperature for at least 2 hours. If refrigerating, can leave overnight but bring to room temp before cooking.
3. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125u0b0 to 130u0b0 for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.
4. Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm tortillas.

garlic, red onion, lime juice, chili powder, salt, pepper, ground cumin, olive oil, flank, cheese, cilantro, corn tortillas

Taken from www.epicurious.com/recipes/member/views/chili-rubbed-flank-steak-51665741 (may not work)