Grilled Flank Steak with Chili and Garlic

Wipe steak with dampened paper toweling; score one side lightly, at 1-inch intervals, with sharp knife.

Combine garlic, oil, chili powder, and cumin in small bowl; blend well with fork. Rub half the mixture well into one side of meat; turn and rub remaining mixture into other side. Sprinkle both sides with salt. Wrap meat tightly in plastic; set on platter or baking sheet and refrigerate overnight.

Just before preparing grill, make Mixed Chili Salsa.

Prepare fire in grill, using two parts briquets to one part mesquite charcoal; soak mesquite chips in cold water to cover 15 to 30 minutes.

When fire is ready, drain chips thoroughly and scatter over briquets. Grill steak 5 to 7 minutes per side for medium-rare. Cut, across the grain, into thin diagonal slices. Serve immediately, accompanied by the salsa.