Summer Supper Menu
Make tacos with any leftover rice and steak. (Serves 6)Southwestern Confetti SaladSpice-rubbed flank steak*Margaritas
* Prepare grill to medium-high heat. Combine 1 tablespoon brown sugar, 1 1/2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon garlic powder. Rub 1 teaspoon canola oil over 1 (1 1/2-pound) trimmed flank steak. Rub spice mixture evenly over steak. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut across grain into thin slices.