1 tablespoon coriander seeds*
1 tablespoon paprika
1 tablespoon cracked black pepper
2 teaspoons ground ginger
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
1 beef flank steak (about 1 1/2 lbs)
3 cloves garlic, crushed
1. In mortar with pestle, crush coriander seeds (or use ground coriander). In cup, mix oriander, paprika, black pepper, ginger, salt, and red pepper.
2. Rub both sides of steak with garlic, then pat with spice mixture. Place steak in large, self-sealing plastic bag, pressing out excess air. Refrigerate at least 2 hrs, or up to 24.
3. Place steak on grill over medium heat and cook 13-15 minutes for medium rare or until desired doneness, turning once.
4. Transfer steak to cutting board. Let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak across the grain.