Grilled Spice-Rubbed Flank Steak |
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Prep Time: 25 Minutes Cook Time: 545 Minutes |
Ready In: 570 Minutes Servings: 6 |
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Ingredients:
2 large garlic cloves |
1 1/2 teaspoons grated peeled fresh ginger |
1 teaspoon kosher salt |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1/2 teaspoon black pepper |
1/2 teaspoon ground cumin |
1 1/2 lb flank steak, trimmed |
accompaniment: mixed cherry tomatoes with tamarind dressing |
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. Transfer steak to a cutting board and let stand 10 minutes.
4. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
5. Cook's notes: Steak can be marinated up to 2 days. Steak can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately.
6. Each serving contains 184 calories and 9 grams fat, not including tomato salad. Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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