Grilled Skirt Steak With Smoky Eggplant Chutney

• 2 tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon cracked coriander seed
• 1 tablespoon cracked cumin seed
• 1 tablespoon mustard seeds
• 1 tablespoon chile powder
• 1 teaspoon crushed cinnamon stick
• Kosher salt to taste
• 2 pounds skirt steak, cut into four 8-ounce portions
• Smoky eggplant chutney (see recipe)

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. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
3. Meanwhile, heat the oil in a medium saute pan over medium heat until hot but not smoking.
4. Add the ginger and garlic and saute, stirring occasionally, for 1 minute.
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. Remove from heat.
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. Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare.
9. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

olive oil, fresh ginger, garlic, cracked coriander, cumin, mustard seeds, chile powder, cinnamon stick, kosher salt, skirt steak, chutney

Taken from cooking.nytimes.com/recipes/12698 (may not work)