Broiled Tex-Mex Steak

• 1 whole Flat Iron (chuck Top Blade) Steak, About One Pound
• 1 Tablespoon Kosher Salt
• 1- 1/2 teaspoon Gebhardt's Chili Powder (available At Many Grocery Stores)
• 1/4 teaspoons Granulated Garlic (not Powder)
• 1/4 teaspoons Ground Cumin
• 1/4 teaspoons Ancho Chile Powder
• Canola Oil

1. Combine all of the seasonings in a small bowl and mix well.
2. Season both sides of the steak evenly with the seasoning mixture.
3. Put the steak in a zip-top bag and let marinate in the refrigerator at least four hours, or overnight.
4. Remove the steak from the refrigerator and let it sit at room temperature for about an hour.
5. Wipe your cast iron grill griddle or broiler pan lightly with canola oil.
6. Move your oven rack so that it is about four inches from the broiler element (top of your oven).
7. Put the griddle/pan on the rack and preheat your oven to 550F for about 20 minutes.
8. Turn the oven to broil.
9. Broil the steak on the griddle/pan for five minutes.
10. Flip the steak over and broil for another five minutes.
11. Note: these cooking times are approximate for a medium-rare steak, so adjust accordingly.
12. Remove the steak to a plate, tent with foil and let it rest for about five minutes.
13. Slice across the grain about 1/4 thick, serve and enjoy.

kosher salt, gebhardts chili powder, garlic, ground cumin, chile powder, canola oil

Taken from tastykitchen.com/recipes/main-courses/broiled-tex-mex-steak/ (may not work)