- Yield
- 6 servings
Ingredients
- 3/4 cup olive oil
- 3/4 cup red wine vinegar
- 2 Tbsp minced fresh ginger
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- 1 tsp each ground cinnamon, coriander, paprika, and sugar
- 1/2 tsp each ground cumin and pepper
- 1/4 tsp cayenne
- About 2 lbs. beef flank steak, fat trimmed
Instructions
- 1
In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
- 2
Rinse flank steak and pat dry, put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for grilled eggplant and pepper salad, below); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
- 3
Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
- 4
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.