Grilled Flank Steak

2 tbsp. minced garlic
2 tbsp. ground coriander
1 tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1/4 cup kosher salt
2 tbsp. freshly cracked white pepper
2 tbsp. freshly cracked black pepper
1 tsp. red pepper flakes

1 16-oz. flank steak
4 thick slices hearty rye bread

Directions

Make the rub: In a small bowl, combine all the ingredients and mix well. Cover the flank steak generously with the rub and grill over a hot fire for 5 to 7 minutes on each side for medium rare.

To check doneness, cut into the steak and peek to see if it is one degree less done than you like.

While the steak is grilling, place the rye bread around the sides of the grill--when the steak is done, the bread should be nicely toasted.

Remove the steak from the grill, and allow it to rest for 5 minutes. Slice the steak as thin as you possibly can, and serve it on top of the rye bread.

Recipe from LICENSE TO GRILL by Chris Schlesinger and John Willoughby (William Morrow and Co.).