Grilled Skirt Steak With Smoky Eggplant Chutney

1. 1

   Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook.

2. 2

   (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)

3. 3

   Meanwhile, heat the oil in a medium saute pan over medium heat until hot but not smoking.

4. 4

   Add the ginger and garlic and saute, stirring occasionally, for 1 minute.

5. 5

   Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes.

6. 6

   Remove from heat.

7. 7

   When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.

8. 8

   Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare.

9. 9

   Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

* Per serving · 4 servings · Values may vary.