Texas-style Barbecue Rub
3 Tbs ground cumin
3 Tbs chili powder
3 Tbs Hungarian paprika
3 Tbs dried marjoram
3 Tbs dry mustard
2 Tbs kosher salt
4-5 tsp. fresh-ground black pepper
Combine all ingredients, mixing well, and store in a Ball or Mason jar in a cool, dry, dark place for up to 3 months.
This rub will cover 3-4 whole flank steaks, so it's great for a crowd. Shake the rub on both sides of the steaks, taking time to massage them well. Cover and refrigerate until ready to cook. Get them out of the fridge about 15 mins before grilling, to let them warm up a little. Then, rub them with a high-quality olive oil, and grill over direct heat, on high, about 4 mins per side for medium. Remove to a platter, cover, and let rest for 3-4 mins.
Remember that flank steak must be cut ACROSS the grain, or it will have the texture of your Lafite Reboks (those are white rubber boots to those of you not from New Orleans). You can angle the knife sideways up to 45 degrees, but the tenderest cut is straight up and down. Thin, but wonderful!
Marinated cole slaw