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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Special equipment: a charcoal grill and a bag of hardwood charcoal, or a
gas grill
Accompaniments: sweet-potato salad with mustard vinaigrette; arugula with
lemon and olive oil
Mince garlic and mash to a paste with kosher salt. Stir together spices in
a bowl, then stir in garlic and oil until a paste forms. Pat steak dry,
then rub all over with paste. Marinate steak in a sealed large plastic bag,
chilled, at least 6 hours.
Bring steak to room temperature, about 30 minutes.
While steak comes to room temperature, prepare grill for cooking. If using
a charcoal grill, open vents on bottom of grill, then light charcoal.
Charcoal fire is hot when you can hold your hand 5 inches above rack for 1
to 2 seconds. If using a gas grill, preheat burners on high, covered, 10
minutes, then reduce heat to moderately high.
Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to
6 minutes total for medium-rare.
Cut steak diagonally across grain into 1/4-inch-thick slices. Divide
sweet-potato salad among 6 plates, then top with steak and arugula.
Cooks' notes:
Steak can marinate up to 1 day.
Steak can be grilled in batches in a hot lightly oiled well-seasoned
ridged grill pan over moderately high heat. (Steaks may have to be
quartered instead of halved to fit in pan.)
Contributor: Gourmet June 2003
| Ingredients:
3 clove garlic
163/625 Ounce(s) salt
1/2 Tablespoon(s) paprika
1 1/2 Teaspoon(s) cumin
1 1/2 Teaspoon(s) coriander
4/23 Ounce(s) black pepper
869/10000 Ounce(s) cinnamon
1 Teaspoon(s) ground cloves
1 Tablespoon(s) olive oil
2 1/4 Pound(s) skirt steak; halved crosswise |
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