Active Time

　　25 min

　　Total Time

　　9 1/2 hr

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 2

Prepare grill for cooking.

　　

Step 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.

　　

Step 4

Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

　　

Nutrition Per Serving

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](http://www.nutritiondata.com/facts/recipe/718926/2?mbid=HDEPI) ›

　　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.