Grilled Spice-Rubbed Flank Steak

Epicurious.com


Ingredients:

2 large garlic cloves
1 ½ teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon black pepper
½ teaspoon ground cumin
1 ½ lb flank steak, trimmed

Preparation:

Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.

Prepare grill for cooking.

Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5” above rack 1-2 seconds), grill steak on lightly oiled grill rack 5-8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes. Holding knife at 45 degree angle, cut steak across the grain into thin slices. Makes 6 servings.

Accompaniment: Mixed cherry tomatoes with tamarind dressing

**NOTE** Steak can marinate up to 2 days. Steak can be grilled in hot lightly oiled well-seasoned ridged grill pan over moderately high heat.