Grilled Spice-Rubbed Skirt Steak

• 3 garlic cloves
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 tablespoon olive oil
• 2 1/4 pounds skirt steak (2 steaks), each halved crosswise
• Special equipment: a charcoal grill and a bag of hardwood charcoal, or a gas grill
• Accompaniments: sweet-potato salad with mustard vinaigrette arugula with lemon and olive oil

1. Mince garlic and mash to a paste with kosher salt.
2. Stir together spices in a bowl, then stir in garlic and oil until a paste forms.
3. Pat steak dry, then rub all over with paste.
4. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
5. Bring steak to room temperature, about 30 minutes.
6. While steak comes to room temperature, prepare grill for cooking.
7. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
8. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds.
9. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
10. Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
11. Cut steak diagonally across grain into 1/4-inch-thick slices.
12. Divide sweet-potato salad among 6 plates, then top with steak and arugula.

garlic, kosher salt, paprika, ground cumin, ground coriander, black pepper, ground cinnamon, ground cloves, olive oil, skirt, grill, sweetpotato

Taken from www.epicurious.com/recipes/food/views/grilled-spice-rubbed-skirt-steak-108168 (may not work)