In a bowl, combine all the ingredients. Set aside.
In a dish, pat the steaks with the dry rub. Cover and let stand in the refrigerator for 4 hours.
Oil the steaks. In a hot ridged skillet or on the grill over high heat, grill the flap steaks for about 2 minutes per side for rare or until the desired doneness. Set aside on a plate and let rest for 2 to 3 minutes.
Thinly slice and serve with French fries or roasted baby potatoes and asparagus.
You can also serve the steaks cold, cut into thin slices over a green salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.