In a bowl or plastic bag, combine brown sugar, salt, mace, allspice, onion powder, garlic powder, and cloves. Rub spice mixture over flank steak; place in a resealable plastic bag or covered dish; place in refrigerator and let marinate for 24 hours.
Remove the steaks from the refrigerator an hour before cooking. Rinse steak and set on a wire rack to dry 10 to 30 minutes. Brush flank steak with olive oil before cooking. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
Medium Rare - 125 degrees F
Medium - 130 degrees F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.
Makes 4 servings.
* I have also substituted Hanger Steak in the recipe (see photo above).
Spicy Flank Steak Recipe: https://whatscookingamerica.net/beef/spiceyflank.htm