​1 tbsp packed golden brown sugar
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano, crumbled
1/2 tsp freshly ground pepper
1/4 tsp cayenne pepper
1/4 tsp celery seed
1 1/2 lb (0.75 kg) flank steak
3 romaine hearts
3 tbsp canola oil
Smoky Tomato Dressing (Click for recipe)*

1. To prepare rub, combine brown sugar, chili powder, paprika, salt, garlic powder, onion powder, oregano, pepper, cayenne pepper and celery seed.  Spread rub over both sides of steak.  Let stand for 30 minutes.
2. Grill steak over medium heat on natural gas barbecue to medium rare, about 15 - 20 minutes.
3. Let stand for 5 minutes before slicing.
4. Using a sharp knife held at a 45° angle, slice steak against the grain into thin slices.
5. Transfer steak to a platter and cover with foil; set aside.
6. Cut romaine hearts in half lengthwise.  Lightly brush oil evenly over both sides of romaine heart halves.
7. Grill romaine heart halves over high heat on barbecue until warmed and lightly browned on both sides, about 1 - 2 minutes per side.
8. To serve, place 1 romaine heart half on each of 6 individual serving plates.  Add steak to plates, dividing equally.  Drizzle romaine and steak with Smoky Tomato DressingServes 6.
Nutritional analysis per serving:
256 calories, 13.7 g fat, 24.8 g protein, 9.5 g carbohydrate, 4.4 g fibre, 459 mg sodium
*Ingredient not included in nutritional analysis.
Last updated on January 18, 2019