Serves: 4
Total Calories: 429

FOR THE RUB:
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon dry mustard
1 teaspoon dry paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
FOR THE DRESSING:
2 tablespoons finely chopped fresh cilantro
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon granulated sugar
1 teaspoon , minced serrano chile, , with seeds

1 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick
1 small red onion, cut lengthwise into 1/2 inch slices
extra-virgin olive oil
2 cups jicama, cut into matchsticks
4 oranges, peeled and sectioned
See _Sectioning Citrus Fruits: Slices of Sunshine
kosher salt
freshly ground black pepper

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Trim the steak of any surface fat. Press the rub into both sides of the steak. Cover the steak with plastic wrap and refrigerate for 3 to 6 hours.

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

Lightly brush or spray the onion slices with olive oil. Grill over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and chop into 1/2 inch pieces. Place the onion in a medium bowl and add the jicama and orange segments. Pour in the dressing, toss with two forks, and season with salt and pepper. Cover with plastic wrap and refrigerate for up to 4 hours. Serve at room temperature.

Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil and season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salad.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 429
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
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Beef Ribs With Cabernet Sauce
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Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
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Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
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Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
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Guacamole Cheeseburgers
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Hickory-Smoked Boneless Rib Roast
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Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
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Molasses Short Ribs With Onion Marmalade
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