WHAT'S NOT TO LIKE ABOUT TASTY FLANKS?:

Grilled flank steak with poblanos and onions (Carol Mighton Haddix, 7/05/07, Chicago Tribune

1 tsp. each: ground cumin, coarse salt
1/2 tsp. Spanish smoked paprika or Hungarian paprika
1/4 tsp. freshly ground pepper
1/2 cup chopped cilantro
1 flank steak, about 1 1/2 pounds
2 poblano chilies
1 red onion
1 Tbsp. olive oi

1. Mix cumin, salt, paprika, pepper and 2 Tbsps. of the cilantro in a small bowl. Rub the mixture over both sides of the steak. Set aside.

2. Heat a grill or grill pan for medium-high heat. Stem and seed the chilies; cut into strips. Cut onion in half; slice in 1/4-inch slices. Heat olive oil in a large skillet. Add chilies and onions; cook, stirring over high heat, until crisp-tender, about 5 minutes, or to desired doneness. Set aside.

3. Grill steak to medium rare, about 7 minutes per side, or to desired doneness. Transfer to cutting board; let sit 5 minutes. Slice thinly on the diagonal. Divide meat among 4 plates. Top with chilies and onions; sprinkle with remaining cilantro.