Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon cracked coriander seed
  • 1 tablespoon cracked cumin seed
  • 1 tablespoon mustard seeds
  • 1 tablespoon chile powder
  • 1 teaspoon crushed cinnamon stick
  • Kosher salt to taste
  • 2 pounds skirt steak, cut into four 8-ounce portions
  • Smoky eggplant chutney (<a href="http://www.nytimes.com/recipes/12699/smoky-eggplant-chutney.html">see recipe</a>)

Instruction

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
  • When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
  • Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.