Grilled Spice-Rubbed Flank Steak

Ingredients

• 0.5 teaspoon pepper black
• 6 servings accompaniment: cherry tomatoes mixed with tamarind dressing
• 1.5 lb flank steak trimmed
• 1.5 teaspoons ginger fresh grated peeled
• 2 large garlic cloves 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 1 teaspoon kosher salt 

Equipment

• knife
• grill
• mortar and pestle
• grill pan
• cutting board

Directions

1. 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.
2. Prepare grill for cooking.
3. Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare.
4. Transfer steak to a cutting board and let stand 10 minutes.
5. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
6. • Steak can be marinated up to 2 days.• Steak can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately.
7. Each serving contains 184 calories and 9 grams fat, not including tomato salad.
8. Bon Appétit
9. See Nutrition Data's analysis of this recipe ›