Latin-Style Flank Steak

The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.

For the rub:

• 2-1/2 Tbs. ground cumin
• 1 Tbs. chili powder
• 1 Tbs. ground coriander
• 1-1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground cinnamon
• 1/2 tsp. dried oregano

For the steak:

• 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
• 1 tsp. olive oil
• 1 tsp. kosher salt
• 1 recipe Chipotle Butter

Make the rub

Mix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.