Spicy Grilled Flank Steak

2 large cloves garlic, peeled and minced, or pushed through a garlic press1 1/2 teaspoon grated peeled fresh ginger1 teaspoon kosher salt1 teaspoon ground cinnamon1 teaspoon ground coriander 1/2 teaspoon fresh-ground black pepper 1/2 teaspoon ground cumin1 1/2 pounds flank steak, trimmed of visible fat and scored on both sidesLeave minced garlic on cutting board, and add ginger, kosher salt, cinnamon, coriander, pepper, and cumin to it. Mince and mash together to form a paste. Pat steak dry with paper towels, and then rub paste all over steak. Place steak in a 1-gallon resealable plastic bag, press out as much air as possible, seal, and refrigerate for at least 2 hours and up to 8 hours.Fire up the grill: For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pound charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level high-heat fire (so you can hold your hand 5 inches above the cooking rack for only 1 to 2 seconds).For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, leave burners on high heat.Bring steak to room temperature. On a charcoal grill: Grill steak directly over coals for 5 to 6 minutes on each side for medium-rare (135 degrees). On a gas grill: Grill steak, covered, for 5 to 6 minutes on each side for medium-rare.Transfer steak to a cutting board, and let stand 5 minutes. Cut steak across the grain into thin slices. Serves four.Nutrition values per serving: 278 calories, 13 g fat (6 g saturated), 2 g carbohydrates, 1 g fiber, 36 g protein, 88 mg cholesterol, 686 mg sodium."An Idiot's Guide to Grilling" by Don Mauer (2006 Alpha, $16.95)