Grilled Chili Flank Steak

This has to be the best recipe we have tried to date. It was so delicious, my husband and I didn't want it to end! Definitely wish we got a bigger steak! You HAVE to try it. The recipe recommends a Fiery Thai Salsa but as I am allergic to mango, I made Chipotle Corn Salsa instead. A-maaaaaahz-ing!

Serves: 8 Prep time: 5 minutes Refrigerate: 30 minutes Cook time: 16 minutes Ingredients 2 tsp Roasted Red Chili Paste 2 tsp vegetable oil 1 TBSP black peppercorns, crushed 1 TBSP cumin seed, crushed 1 tsp coarse sea salt 2 pounds flank steak Fiery Thai Salsa, optional (recipe follows) Directions 1. Mix red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture. 2. Refrigerate 30 minutes or longer for extra flavor. 3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. 4. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

Recipe found on Shape.com