Categories: Diet, Dinner, Grill, Meat

Ingredients

• 1 lb flank steak, trimmed
• 1 1/2 teaspoons ancho chili powder
• 1/4 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon Old Bay seasoning
• 2 (1/4 inch) slices red onion
• 1 lb plum tomatoes, halved crosswise
• 1 1/2 teaspoons apple-cider vinegar
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Directions

1. Spray a grill rack with canola oil nonstick spray; prepare the grill.

2. Sprinkle both sides of the steak with the chili powder and salt. Combine the cumin and Old Bay seasoning in a cup. sprinkle the mixture on the red onion and the tomatoes.

3. Lightly coat the steak and vegetables with canola oil nonstick spray. Place the steak, red onion, and tomatoes, cut sides down, on the grill rack. Grill the steak until a thermometer reads 145 F (135 F for medium rare), about 7 minutes each side (6 for medium rare). Grill the red onion and tomatoes until tender and lightly charred, 7-8 minutes on each side.

4. Transfer the steak to a cutting board and cover loosely with foil. Meanwhile, to make the ketchup, put the grilled vegetables and the remaining ingredients in a food processor and pulse lightly until slightly chunky. Cut the steak on an angle against the grain into 12 think slices. Serve with the ketchup.

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