Six-Chili Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables

Directions:

1. Mix ingredients for Six-Chili Spice Mix in small bowl.
2. Add beef Flank Steak, 2 tablespoons Six Chile Spice Mix and red wine vinegar to food-safe plastic bag; turn to coat.
3. Close bag securely and marinate 6 hours to overnight. Set aside remaining Spice Mix.
   Cook's Tip: You may add more Six-Chile Spice Mix to marinade for a spicier flavor, reserving at least 1-1/2 tablespoon for Southwest Tomato Cream.
4. Preheat grill to high (450°F)
5. Place potatoes, mushrooms and 1 tablespoon oil in medium bowl; toss to combine.
6. Place potato mixture on shallow-rimmed baking sheet.
7. In same bowl, add asparagus and peppers and remaining 1 tablespoon oil; toss to combine.
8. Place asparagus mixture on separate shallow-rimmed baking sheet.
9. Season both baking sheets with salt and pepper, as desired.
10. Grill for 30 to 35 minutes.
11. Meanwhile, prepare Southwest Tomato Cream.
12. On the grill's side burner, heat medium nonstick skillet over medium heat until hot.
13. Add onion; cook 5 minutes, stirring occasionally. Add beer, salsa, tomato paste and 1-1/2 tablespoons Six-Chili Spice Mix.
14. Bring to a boil and simmer 15 minutes. Remove from heat.
15. Gently whisk in sour cream. Keep warm.
    Cook's Tip: You may add more Six-Chili Spice Mix to Southwest Tomato Cream for spicier flavor.
16. Remove steak from marinade; discard marinade.
17. Preheat grill to medium.
18. Grill, covered, 16 to 20 minutes for medium rare (145°F), turning occasionally.
19. Carve steak into thin slices.
20. Serve with Roasted Vegetables and Tomato Cream.