2 flank steaks, each about 1 pound and 3/4-inch thick
Extra-virgin olive oil
8 slices rustic bread, each about 1/2-inch thick
2 large handfuls oak wood chips, soaked in water for at least 30 minutes
2 teaspoons granulated garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 cups diced ripe plum tomatoes
4 scallions (white and light green parts only), thinly sliced
1 can (4 ounces) whole mild green chiles, drained, each chile cut into small dice
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
In a small bowl, mix the rub ingredients. Lightly brush the steaks on both sides with oil, and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before cooking.
Prepare a two-zone fire for medium heat (350° to 450°).
In a medium, nonreactive bowl, mix the salsa ingredients and set aside at room temperature. Lightly brush the bread slices on both sides with oil.
Brush the cooking grates clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the steaks over DIRECT MEDIUM HEAT, with the lid closed as much as possible, until cooked to your desired doneness, eight to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, and let rest for three to five minutes. While the steaks rest, toast the bread over DIRECT MEDIUM HEAT for about 1 minute, turning once.
Cut the steaks across the grain into relatively thin slices and lay the slices on the toasted bread. Lightly top the steak with salsa and serve warm or at room temperature.