Grilled Flank Steak With Latin Spices
GRILLED FLANK STEAK WITH LATIN SPICES
Serves 4 to 6.
1 flank steak, about 2 1/2 pounds
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
LIGHT a large charcoal chimney filled with hardwood charcoal and burn until charcoal is covered with fine gray ash. Spread coals in grill bottom. (For a gas grill, turn on burners on high, close lid and heat until very hot, about 15 minutes.) Place cooking grate in place and use a grill brush to scrape grate clean.
COMBINE spices and rub generously on both sides of the steak.
GRILL until well-seared and dark brown on one side, 5 to 7 minutes. Using tongs, turn steak and grill until interior is slightly less done than you want it, 2 to 5 minutes for rare to medium-rare (depending on heat of the fire and thickness of steak).
Remove steak to a cutting board. Tent loosely with foil and let stand 5 minutes. Slice thin on the bias across the grain. Serve immediately.