As promised, here's a delicious flank steak recipe we created for our recent class at the Viking Culinary school.  The flank steak was rubbed down, preferably 30 minutes to an hour in advance, with a coffee based dry rub then finished with a grilled lemon and garlic compound butter.  Enjoy!

Coffee-Coriander Rub
2 tablespoons ground coffee
3 tablespoons smoked paprika
1.5 tablespoon coriander seeds, lightly toasted then ground
1/2 teaspoon ground mustard
1 teaspoon course ground black pepper
2 tablespoons kosher salt

Mix all ingredients together well then season both sides of the steak liberally.  Refrigerate steak for 30 minutes to an hour then remove.  Heat grill to high and cook to desired doneness, approximately 10 minutes per side for medium rare.  Top with compound butter, rest 5-10 minutes, slice and serve.

Grilled Lemon and Garlic Compound Butter
One lemon, ends removed
On head of garlic, top removed
Olive oil
One stick of unsalted butter, room temperature
1/2 teaspoon Kosher salt
Tin foil

On a sheet of tin foil, lay the garlic head, drizzle with oil, then top with the lemon.  Wrap completely in the foil, making a ball.  Place foil, garlic side down, on a grill over medium-high heat and cook for 20 minutes turning every five minutes. Remove and carefully open foil to allow steam to escape.  Once lemon and garlic have cooled, mix 3-4 cloves of softened garlic, salt and a squeeze of lemon and soften butter in a bowl.  Once blended, butter mixture can be chilled until ready to use.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ