1In small bowl, combine all wet and dry seasonings and mix well, forming coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with GLAD® Cling Wrap and refrigerate for 2-12 hours.
2Build a charcoal fire for direct grilling. Grill steaks directly over coals, approximately 450-500 F, for 5 minutes on each side. Internal temperature of steak should reach 140-150 degrees F for medium rare to medium doneness.
3For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.
Recipe created by Barbecue Expert Chris Lilly on Behalf of Kingsford® Charcoal