- 2tablespoons olive oil
- 1tablespoon minced fresh ginger
- 1tablespoon minced garlic
- 1tablespoon cracked coriander seed
- 1tablespoon cracked cumin seed
- 1tablespoon mustard seeds
- 1tablespoon chile powder
- 1teaspoon crushed cinnamon stick
- Kosher salt to taste
- 2pounds skirt steak, cut into four 8-ounce portions
- Smoky eggplant chutney (see recipe)
- 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.