2 T. brown sugar
2 tsp. canola oil
1 tsp. Chipotle Chile powder
1 tsp. ground cumin
3/4 tsp. kosher salt
1 (1-lb.) flatiron steak, trimmed
4 lime wedges
4 (6-inch) corn tortillas, warmed
cilantro leaves (optional)
Preheat grill to medium-high heat. Combine first 5 ingredients in a small bowl. Rub sugar mixture evenly over steak; let stand 10 minutes.
Place steak on a grill rack coated with cooking spray; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut diagonally across grain into thin slices. Serve with lime wedges and tortillas. Garnish each serving with cilantro leaves, if desired.