Steak Rub

1.5 tablespoons coarse kosher salt *See Notes
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper 

Instructions
Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to
reabsorb, which makes the meat juicer. Once the grill is nice and hot place the steak(s) on and cook for 4-5 minutes per side.

South Beach Carne Asada

1/4 cup fresh lime juice
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/3 teaspoon salt
1 (1 1/2 pound) flank steak, about 1" thick
1 large red onion, sliced into 1/4" thick rounds
1/2 teaspoon extra-virgin olive oil
1 small avocado, sliced into 1/4" thick pieces
1 cup fresh tomato salsa

In a 9" by 13" glass baking dish, combine lime juice, garlic, pepper, and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
While steak is resting, in a medium bowl toss onion with oil. Grill onion, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado, and salsa.

Inside-Out French Dip

Sliced cooked steak (I usually use leftover grilled steak)
1/2 onion sliced into rings
1 c. beef broth
2 cloves minced garlic
1/2 tsp thyme
1/2 tsp pepper

Preheat pan over medium heat and add onions and garlic.
Cook 5-10 minutes until tender.
Add broth, thyme and pepper and bring to boil.
Reduce heat and simmer 5-10 minutes.

Serve inside lettuce leaves (or tortillas) with cheese and sour cream.