A rub of cumin, ancho chili powder, cinnamon, and paprika gives grilled skirt steak a smoky, spicy, and slightly sweet flavor.
- 2 tablespoons cumin
- 2 tablespoons ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cinnamon
- 8 garlic cloves, minced
- 1/2 cup olive oil
- 6 pounds skirt steak
In a small bowl, mash together garlic and salt with the back of a fork. Mix in the spices. Pour in olive oil and blend until a thick paste forms.
Marinade: Rub paste over all sides of steak. Cover steak and let marinate in the refrigerator for 2 to 12 hours.
Grill: Follow Josh Bousel's instructions for perfect grilled skirt steak : Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
To serve, slice steak across the grain in 1/2 inch strips.