1 (1 3/4- to 2-lb.) flank steak
1 teaspoon canola oil
2 teaspoons grated lemon peel
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1. Brush both sides of steak with oil; place in large nonreactive pan. Combine all remaining ingredients in small bowl; rub over both sides of steak. Cover and refrigerate 2 hours or overnight.
2. Heat grill; oil grill grates. Grill steak, covered, over medium heat or coals 8 to 12 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 10 minutes before slicing.