Ancho-fired

Toast and Grind:
1 ancho chile
Smash Together:
5 cloves garlic
2 t. kosher salt
Combine Chile Powder and Garlic with:
2 T. fresh lime juice
1 t. dried oregano
1 t. ground cumin
1/2 t. ground black pepper
Rub Ancho Paste on; Grill:
1 1/2 lbs. flank steak
Serve with:
Grilled Smashed Potatoes and Tomato Jam
Garnish with:
Lime wedges, tomato slices, and parsley sprigs

1.To make ancho chile powder, first remove the stem of the chiles with a paring knife; shake out seeds and discard-they are bitter and hot.
2.In a skillet over medium-low heat, warm the chile 2 minutes, turning often to soften-this brings out oils and intensifies flavor. Set aside to cool and recrisp.
3.Meanwhile, smash together garlic and salt. Smear it on cutting board with flat side of chef's knife, held at an angle. Continue until a paste forms.
4.When cool, grind chile in blender or coffee mill to a fine powder. Be careful not to inhale it-the powder will make your eyes, nose, and lungs burn!
5.For the ancho paste, combine the garlic paste with chile powder, lime juice, oregano, cumin, and pepper. If not using right away, cover and refrigerate.
6.Rub the paste on both sides of the flank steak using your hands-really massage it in. The steak can be grilled now, or chilled up to a day before grilling.
7.Preheat grill to high; brush grates with vegetable oil. Place flank on grill and cover. After 2 1/2 minutes, flip steak over, cover, and grill another 2 1/2 minutes.
8.Flip steak again, cover, and grill 2 1/2 more minutes. It really is important-the juices stay centered, not leaking out one side. Turn and grill a final 2 1/2 minutes.
9.Let steak rest 5 minutes before slicing to allow juices to redistribute. With a sharp knife, slice steak against the grain, on a steep bias-slices are wider that way.
10.Make sure your carving knife is sharp-a dull one will press out precious juices.