#986: Spiced Rubbed Grilled Flank Steak

Not a great picture...sorry

Happy Father's Day to all the dad's out there.  My husband, who has very little control over our dinner menu, only asks for one thing every once in a while...steak.  The kids and I are not big steak fans so in liu of father's day I decided to make something more man-ish. 

This was actually quite good.  I enjoyed the edges the best, which got a little crispy and really held onto the rub.  I think we definitely enjoyed it as we ate almost the entire steak.

2 large garlic cloves, minced
1-1/2 teaspoons grated peeled fresh ginger, minced [see Kitchen Notes]
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons canola or vegetable oil
1-1/2 lb flank steak, trimmed

Mix first 8 ingredients in a small bowl to form paste. Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 7 to 8 hours.
 

Prepare grill for cooking.  Bring steak to room temperature [do not leave out longer than 1/2 hour]. When fire is hot, grill steak on lightly oiled grill rack 5 minutes on first side, then turn and grill for 3 minutes on second side for medium-rare. Transfer steak to a cutting board and let rest for 10 minutes. You can cover it with foil or not, but it needs this time for the juices to resettle back into the steak, making the meat nice and juicy.  Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve.