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Boy Eats World!
by David Lawrence

Here's another one for all you steak lovers. Smoky chipotle and chili make for a gutsy rub. Try it and you'll see what I mean.
Serves 4


• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons ground chipotle powder
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons kosher salt
• 2 pounds flank steak
• 3 tablespoons extra-virgin olive oil


Preheat the oven to 400°F.

In a small bowl, combine the chili powder, cumin, chipotle, oregano, parsley, and salt. Rub the spice mixture over the steak to coat completely.

In a large, heavy, ovenproof skillet, heat the oil until almost smoking. Sear the steaks until the meat begins to caramelize, 2 to 3 minutes per side; don't touch or poke at the meat so that caramelization can occur. Transfer the pan to the oven and roast for 5 to 6 minutes for medium-rare (when a meat thermometer registers 130° to 140°F).

Remove the steaks to a plate and allow them to rest, loosely tented under a piece of aluminum foil, 5 to 10 minutes. Slice thin across the grain and dig in.

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