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