Ancho Chili-Rubbed Flank Steak

Preheat broiler or prepare a medium-hot charcoal fire. In a small bowl, combine chili powder, garlic, cinnamon, cumin, onion powder, salt and pepper. Stir to combine and set aside.

Arrange steaks on a work surface. Using a sharp knife, make several small shallow incisions along surface of each steak, cutting against the grain. Rub chili mixture into both sides of steaks.

Broil or grill steaks about 6 inches from heat source for 4 to 5 minutes per side (for medium-rare). Remove steaks to a cutting board and let stand for 5 minutes. Cut into thin slices, working against the grain.