Grilled Spice-Rubbed Skirt Steak

Ingredients

• 1 teaspoon pepper black
• 3  garlic clove 
• 0.5 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 1.5 teaspoons ground coriander 
• 1.5 teaspoons ground cumin 
• 1.5 teaspoons kosher salt 
• 1 tablespoon olive oil 
• 1.5 teaspoons paprika 
• 6 servings sweet potatoes and into with mustard vinaigrettearugula with lemon and olive oil
• 2.3 pounds skirt steak halved (2 steaks)

Equipment

• bowl
• frying pan
• grill
• ziploc bags
• grill pan

Directions

1. Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
2. Bring steak to room temperature, about 30 minutes.
3. While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
4. Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
5. Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.
6. ·Steak can marinate up to 1 day.·Steak can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. (Steaks may have to be quartered instead of halved to fit in pan.)