This robustly flavored steak is particularly tasty when grilled. I like it with corn on the cob and potato salad.

Serves 6.

FOR THE RUB
⅓ cup Dijon mustard
¾ teaspoon chipotle chile powder
Juice of ½ lime
1½ teaspoons light brown sugar

2 flank steaks (about 2¾ to 3½ pounds)
1½ teaspoons kosher salt
½ teaspoon black pepper

1. Place all the rub ingredients in a small bowl and mix well. Place the steaks in a glass or ceramic bowl, or in a resealable plastic bag, and add the rub, making sure meat is thoroughly and evenly coated. Cover or seal, and refrigerate at least 3 hours and up to overnight. Turn occasionally. (The steaks can be frozen up to 3 months.)

2. Preheat a grill or broiler.

3. Remove the steaks and discard the leftover rub. Sprinkle the steaks with the salt and pepper. Place them on a roasting pan or on a hot grill rack, and cook about 4 to 5 minutes per side for medium-rare.

4. Transfer the steaks to a cutting board and thinly slice against the grain. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)