Pastrami-Spiced Flank Steak

Pastrami, a popular New York City deli item, probably came to us via the Romanians, who prepared many of their meats by smoking. Although our tribute to pastrami isn’t smoked, it is similarly coated with coarse pepper and other aromatic spices. Serve it on sliced rye with a side of coleslaw, deli style!

PREP: 15 minutes plus marinating

GRILL: 12 to 15 minutes

MAKES: 6 main-dish servings

1 tablespoon coriander seeds

1 tablespoon paprika

1 tablespoon cracked black pepper

2 teaspoons ground ginger

1 ½ teaspoons salt

1 teaspoon sugar

½ teaspoon crushed red pepper

3 garlic cloves, crushed with garlic press

1 beef flank steak (about 1 ½ pounds), well trimmed

12 slices rye bread deli-style mustard

1. In mortar with pestle or in zip-tight plastic bag with rolling pin, crush coriander seeds (see Tip). In cup, mix coriander, paprika, black pepper, ginger, salt, sugar, and crushed red pepper.

2. Rub garlic on both sides of steak, then pat with spice mixture. Place steak in large zip-tight plastic bag; seal bag, pressing out excess air. Place bag on plate; refrigerate at least 2 hours, or up to 24 hours.

3. Prepare outdoor grill for direct grilling over medium heat.

4. Remove steak from bag. Place steak on hot grill rack and grill, turning once, 12 to 15 minutes for medium-rare, or to desired doneness.

5. Place bread slices on grill rack and toast, without turning, just until grill marks appear on underside of bread.

6. Transfer steak to cutting board and let stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak across the grain and serve with grilled rye bread and mustard.

EACH SERVING: About 380 calories, 33g protein, 35g carbohydrate, 12g total fat (4g saturated), 47mg cholesterol, 1,015mg sodium

TIP: Grinding whole spices in a mortar with a pestle releases their flavorful oils, which makes the steak even tastier.