Preparation Time: 21 minutes Cooking Time: 19 minutes Servings: 5
Ingredients
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0.5 tsp dried thyme, crushed
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0.5 tsp dried oregano, crushed
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1.0 tsp red chili powder
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0.5 tsp ground cumin
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0.25 tsp garlic powder
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Salt and freshly ground black pepper, to taste
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24.0 oz (680.4 g) grass-fed flank steak, trimmed
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0.25 cup (approx. 1.0 oz / 28.3 g) Monterrey Jack cheese, crumbled
Directions
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In a large mixing bowl, combine the dried thyme, oregano, chili powder, cumin, and garlic powder. Mix well.
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Add the 24.0 oz (680.4 g) steak to the bowl and rub generously with the spice mixture until coated.
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Set the steak aside to rest for 15 to 20 minutes.
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Preheat your grill to medium heat and grease the grill grate.
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Place the steak onto the grill over medium coals. Cook for approximately 17 to 21 minutes, flipping the steak once halfway through the cooking time.
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Remove the steak from the grill and place it onto a cutting board. Let it rest for 10 minutes before slicing.
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Using a sharp knife, cut the steak into slices of your desired size.
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Top with the 0.25 cup of crumbled cheese and serve immediately.
Nutrition (Per Serving)
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Calories: 271.0
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Carbohydrates: 0.7 g
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Protein: 38.3 g
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Fat: 11.8 g
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Sugar: 0.1 g
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Sodium: 119.0 mg
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Fiber: 0.3 g
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