Flat Iron Steak, cumin up

For the Fourth of July, try grilling a flat iron steak. It's billed as a new cut, very tender. We'll see. We're having some for supper tonight once ol' Dave gets home from work to fire up the grill.

I suppose it's kind of backward that I don't know how to start or operate the gas grill. I have no interest; I've got a nice salad made, potatoes cooking, the steak all rubbed down, ready to hand to my man to cook up when he gets in the door after a hard day at the office. Yes, when it comes to grilling, we have an undeniably '50s-era division of labor -- though we share in all other aspects a sane and progressive partnership (and for the record, I nearly always get home from work much later than he does.) I don't care. Here's the rub I made for this steak, the recipe for which was on the package:

Southwest Rub

2 tablespoons chili powder
2 tablespooons brown sugar
1 tablespoon ground cumin
1 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper

Combine in a small bowl. Press and rub evenly into steaks before grilling. Grill steak on medium heat for about 4 minutes per side (for medium rare.) Turn occasionally to avoid burning.

Addendum posted after supper: The flat iron steak was excellent. Melt-in-your-mouth tender. And the rub was very good. Check out what Wikipedia reports about this "new" cut of meat. And I managed to buy a one-pound steak that'll provide at least two hearty meals for the two of us for just $6.