Ingredients

• 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

Instructions

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.
2. Prepare grill for cooking.
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.
4. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.