6 garlic cloves, minced to a paste
1/4 cup olive oil
1 Tablespoon kosher salt
1 Tablespoon ground cumin
1 Tablespoon ground coriander
2 teaspoons black peppercorns
1 Tablespoon paprika
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 pounds skirt steak, trimmed
Cilantro for garnish
Preheat Oven to 400ºF.
Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground spices into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.
Prepare the Steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards.)
Grill: Preheat grill to medium-high heat (or if cooking inside, a rigged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don't burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips--on the bias, against the grain. Serve immediately with a sprig of cilantro.
Recipe created by Parties That Cook®