Flank steak with chili and lime

Ingredients:

• 1 flank steak weighing 0.7-0.9 kg.
• 1 lime + wedges for serving
• 1 tbsp chipotle powder + 1 tsp
• 1 tbsp. l. brown sugar
• 2 tsp chopped fresh thyme
• 1 tsp ground cumin
• Vegetable oil for grilling

Preparation:

1. Grate the zest of 1 lime, then cut it in half. In a small bowl, combine the zest with chipotle chili powder, brown sugar, thyme, cumin, 1/2 teaspoon salt, and a small amount of ground black pepper. Squeeze the zested lime halves over the steak and rub the juice into the meat.
   
   Chipotle chili seasoning.
   This seasoning is added to dishes to impart the signature flavor of Tex-Mex cuisine. It's suitable for rubbing on meat without overpowering its distinct flavor..
   
   1/2 tbsp smoked, dried and crushed chipotle peppers
   1 tbsp. l. smoked paprika
   1 tsp cumin
   1 teaspoon garlic powder
   1 tsp oregano
   1 teaspoon ground coriander
   
   Mix all the spices in a separate bowl. Yield: 90 g.
2. Rub the steak on both sides with the spice mixture. Let it sit at room temperature for 30 minutes.
3. Meanwhile, preheat the grill to medium-high heat. Grease the grates with vegetable oil. Grill the steak until well-browned, about 8 minutes.
4. Turn over and cook until a thermometer inserted into the side of the steak registers 135°F to 140°F (55°C to 60°C), another 5 to 7 minutes for medium-rare (the thinner edges of the steak will be more done).
5. Transfer to a cutting board and let rest for 10 minutes. Season with salt and slice thinly against the grain. Serve with lime wedges.