Carne asada with grilled plantain and onion

Mix ancho chili powder, black pepper, cumin, brown sugar, Mexican oregano, salt and crushed garlic into a rub.

Smear about a tablespoon of the rub end to end over the flank steak in a light coating; let it sit (up to about four hours if wanted).

Trim the ends of the plantains and split them in half; spray with oil and lay on the hottest part of the grill.

Slice the red onion and spray with oil.

Once the plantains brown, move them to the cooler side to finish slowly.

Spray the meat with a little oil and grill; brown the onions on both sides, then move them to the cool side while the meat finishes.

Chop the onion and plantain flesh (loosened from the skin), sprinkle with salt and moisten with jarred chipotle salsa.