Southwestern Flank Steak

10 lb. (4.5 kg) flank steak 
6 oz. (177 ml) ground chipotle peppers 
2 oz. (59 ml) ground cumin 
2 oz. (59 ml) granulated garlic 
2 oz. (59 ml) whole dried tarragon 
2 oz. (59 ml) whole dried Mexican oregano 
2 oz. (59 ml) whole fennel seeds 
4 oz. (118 ml) Kosher salt 
2 oz. (59 ml) ground white pepper 
1/2 C. (118 ml) balsamic vinegar 
1/4 C. (59 ml) honey

Preparation

Combine together all dry ingredients. Cover both sides of the flank steaks with this rub. Add the vinegar and honey, marinade for 6 to 12 hours. 
Heat a heavy bottom pan very hot, add a small amount of olive oil and sear the meat to caramelize for 3 minutes on each side. Place in a preheated Combi oven set at 130° F. Steam (54° C.) for 10 to 15 minutes for rare.

Slice the meat against the grain and serve with a salad of sliced hickama, radishes, carrots, zucchini, fennel and avocados. Toss in a lime and garlic dressing. Garnish with toasted pumpkin seeds.