1-1/2 teaspoons grated peeled fresh ginger, minced
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons canola or vegetable oil
1-1/2 lb flank steak, trimmed
Mix first 8 ingredients in a small bowl
to form paste. Pat steak dry, then rub paste all over and place in a
sealed plastic bag. Marinate steak, covered and chilled, at least 7 to 8
hours, [I marinated it for 24 hours] turning the bag over once or
twice.
Prepare grill for cooking.
Bring steak to room temperature [do not
leave out longer than 1/2 hour]. When fire is hot, grill steak on
lightly oiled grill rack 5 minutes on first side, then turn and grill
for 3 minutes on second side for medium-rare.
Transfer steak to a cutting board and let rest for 10 minutes. You can cover it with foil or not, but it needs this time for the juices to resettle back into the steak, making the meat nice and juicy.
Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve.Transfer steak to a cutting board and let rest for 10 minutes. You can cover it with foil or not, but it needs this time for the juices to resettle back into the steak, making the meat nice and juicy.
enjoy!
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