When you use a rub like this on your steak, it’s best if you apply it in the morning and let it sit all day in the fridge. This recipe makes enough rub to do 1 to 2 pounds of flank steak. The easiest way to do the prep is to work the rub into the meat and place your steak into a ziploc bag and stick it in the fridge for the day. This works well with marinades too, and you can just throw out the bag when you’re finished.
Usually most people grill a flank steak from 5 to 10 minutes per side, depending upon how done they like it and how thick it is. Use a meat thermometer the first time you grill one and time it. After that, you’ll be all set and can make your adjustments based upon thickness. I don’t like my flank steak too overdone, because it can be a tough stringy cut. Another way to avoid toughness is in how you cut it: slice the steak at a 45 degree angle, across the grain, making thin slices.
2 cloves of garlic
1 T fresh ginger, peeled and grated
1 t salt
1 t cinnamon
1 t coriander
1/2 t black pepper
1/2 t cumin