Flat Iron Steak grilled with a Southwest rub

Last year while visiting the Indianapolis Children's Museum, we stayed at a nearby hotel that had a TGIFriday's in it. It had been years since our last visit to Friday's and the menu had changed quite a bit from what we remembered. When served, we were pleasantly surprised, and my dish impressed us the most. I had the Flat Iron steak, which the menu said was "hand-cut especially for Friday’s®". I'd never heard of this cut of beef before, but it looked good and I was hungry... I asked for it medium rare and it was cooked perfectly, and more tender than I could believe for the price. The flavor matched it's tenderness and I was quite satisfied by the time the obligatory "save any room for dessert?" question was asked (No, I didn't...Boogie had the "Cup of Dirt", though!)
Now I know why it was so good. According to Wikipedia, the Flat Iron steak is:
"a relatively new cut of steak from the shoulder of a cow. The steak was discovered by researchers at the University of Nebraska and the University of Florida during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of meat, after the tenderloin. "

I'd forgotten about the Flat Iron until I discovered them in the beef case on a recent visit to the grocery. I had to try it out at home.
On the peel-away label was a recipe for a southwest rub - what the heck, lets try that...
So here it is a bit more legible than the photo:

Flat Iron Steak grilled with a Southwest rub
Ingredients:
1 - 1 ½ pound Flat Iron steak
2 Tablespoons Chili powder
2 Tablespoons packed brown sugar
1 Tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon worchestershire sauce
¼ teaspoon ground red pepper (Cayenne)
a hot grill...

Directions:
Fire up the grill, get it good and hot...
Mix all of the seasonings, dry and wet in a small bowl:
Spread ½ of the mixture on one side of the steak, then toss it on the hot grill seasoned-side down.
Spread the rest of the mixture on the on the top of steak:
Grill to medium rare - try to turn it only once if possible,the less handling/flipping of the beef, the better.
Remove it from the grill and place on a plate to rest for 5 minutes:
Then slice the steak straight across, not on the bias:
and serve:

I served the steak medium-rare with the leftover Mashed Sweet Potatoes ( a fantastic and simple recipe from Cook's Illustrated) and Classic Green Bean Casserole from Sunday's Easter Dinner. For the Green Bean casserole, I always use frozen French style green beans. It's what I grew up with so, of course, it's best that way!


Enjoy,
Lorence